Posted 10.12.2011 at 3:59 pm
2 Comments
The 2011 StarChefs chefs' congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. The chef of Spain's Mugaritz restaurant has melded technology and cuisine in an unceasingly playful way, garnering stars and prizes that I won't bother to enumerate. At the congress, he walked a rapt audience through several of his clever preparations -- in particular, his use of silicone molds to create trompe-l'oeil dishes.
See the highlights.
2 Comments
To comment, please Login.
Popular Tags
Technology
|
|
|
|
|
|
July 2013: The Future Of Flight
The incredible innovations, like drone swarms and perpetual flight, bringing aviation into the world of tomorrow. Plus: today's greatest sci-fi writers predict the future, the science behind the summer's biggest blockbusters, a Doctor Who-themed DIY 'bot, the organs you can do without, and much more.
.jpg)
Popular on Popsci
Most Commented
Technology
- Green Light For Plan To Build World's Tallest Building At Record Speed
- Why The U.S. Won't Dare Kill Edward Snowden With A Drone Strike
- U.S. Government Uses Early Knowledge Of Microsoft Bugs For Spying
- Congress Was Not Really Briefed On PRISM
- A Concise History Of The NSA's Online Spying Program PRISM
- Who's More Powerful, China Or The United States? [Infographic]
- Why Government Phone Spying Is Really About Big Data
- Watch This Insane Helicopter-Bike Fly Around
- Designers Spruce Up The Government's Crappy PowerPoint
- Laser Time Cloak Hides The Fact That An Event Ever Happened
Most Emailed
Technology
- Nursing Home Tracks Residents' Every Move
- Researchers Can Now "Hear" The Exact Shape Of A Room
- Designers Make City Noise Actually Sound Good
- All Of America's Waterways On One Map [Infographic]
- The 6 Most Important Things We Learned From Edward Snowden's Guardian Q&A
- Stanford's Artificial Neural Network Is The Biggest Ever
- New DNA Fog Covers Crime-Scene Suspects With Evidence
- Meet NASA's Astronaut Class Of 2013
- Meet NASA's Astronaut Class of 2013
- Google Reveals Massive Iranian Phishing Scheme
Most Viewed
Technology
- Nursing Home Tracks Residents' Every Move
- Researchers Can Now "Hear" The Exact Shape Of A Room
- Designers Make City Noise Actually Sound Good
- All Of America's Waterways On One Map [Infographic]
- The 6 Most Important Things We Learned From Edward Snowden's Guardian Q&A
- Stanford's Artificial Neural Network Is The Biggest Ever
- New DNA Fog Covers Crime-Scene Suspects With Evidence
- Meet NASA's Astronaut Class of 2013
- Meet NASA's Astronaut Class Of 2013
- Google Reveals Massive Iranian Phishing Scheme
Online Content Director: Suzanne LaBarre | Email
Senior Editor: Paul Adams | Email
Associate Editor: Dan Nosowitz | Email
Assistant Editor: Colin Lecher | Email
Assistant Editor: Rose Pastore | Email
Contributing Writers:
Kelsey D. Atherton | Email
Francie Diep | Email
Shaunacy Ferro | Email
Today on PopSci.com
.JPG)
Copyright © 2012 Popular Science
A Bonnier Corporation Company. All rights reserved. Reproduction in whole or in part without permission is prohibited.
DuPont would be proud of this Chef. Well, I read the article and looked at the pictures. I cannot actually taste the food, so not much else to say.
Being a cook of old style French cuisine it beats me how people pay 10 times the price for 90% less food.
It's like convincing innocents to pay a Rolls Royce price for a Volkswagen Beetle just because you say you put a voodoo spell on it.
Good business for the restaurant though.