Thaw

If, in comparison to other seasons, 2005 hasn’t been marked by a definitive theme for Ferran Adrià – for example the foams or hot gelatins of the past –, the featured technique of this year has been lyophilization. Once again, the genius of Roses takes his inspiration from the food industry to project the breadth of his imagination: unlimited and unique in culinary history. He does it proposing singular textures, diverse, that expose unprecedented tactile sensations in dry, savory cuisine. In this case, the author plays with the theme of one of his classics, a clean and pure forestal...