You know you’ve reached a certain level of gastronomy when you’ve got some liquid nitrogen going on. Yes, it may be a bit gimmicky and ‘Heston circa 2005’, but it still looks pretty cool… This lovely little assemblage is from a restaurant called Azurmendi near Bilbao, which is run by a 36-year-old chef called Eneko Atxa who now holds an impressive three Michelin stars. Food writer Bruce Palling was lucky enough to visit last year and chronicles more of Atxa’s molecular feats on his Gastroenophile blog.
gulfsponge on Tiramisu alla Polpo Ev on Happy Rosh Hashanah! Have Some… Becca's Green Kitche… on Maman Blanc’s Salad christinasublime on Caponata: The Sensational…