2024年10月7日，西班牙，圣塞巴斯蒂安 （San Sebastian，Spain），世界上最好的餐厅背后的三位天才中的两位不会错过他们在Kursaal的约会，展示他们令人惊讶的美食的最新创新。
Mateu Casañas、Oriol Castro和Eduard Xatruch的联盟在el Bulli的厨房里锻造而成，由才华和创造力组成，结合不断的创新，“创造出现代而精致的美食，但我们脚踏实地。我们拥抱了创造力，我们有一个出色的团队来实现它”，他们在演示视频中说。在舞台上，Oriol和Eduard准备展示和描述他们在厨房里使用的最新技术和创作，其中一些是公众能够品尝到的。
与Disfrutar（米其林三星，巴塞罗那）一样，Oriol开始使用由lulo制成的芳香水，“通过将这种水果注入柠檬酸、水和糖来获得精油，在我们的情况下，我们将其与苏打水混合，因为它最能保持其特性”。爱德华继续介绍了他们在2016年发现的著名伏特加馏分的演变，他们将其从45º降低到18º，“我们称之为想成为葡萄酒的馏分，所以我们可以将其作为菜单上一些菜肴的完美搭配”。公众能够品尝到一种基于calots的番茄酱和另一种用矮树丛制成的番茄酱，再配上一道简单的番茄果冻和豆芽菜，根据它们的味道强度排列，并附有一分钟的描述。除了教育成分外，这道菜还涉及五种感官，因为我们将蒸馏物装在金属玻璃杯中，以实现烤面包声的魔力，将每个人带到他们记忆中的一个地方，”他们解释道。
为家庭开发技术和产品
然后是无面粉酥皮，用一片obulato制成，质地类似于玻璃面包，并涂上不同的脂肪；他们用伊比利亚火腿现场烹制了他们对番茄酱的独特诠释，番茄果冻和果冻以及伊比利亚火腿清汤。然后，大师班转向了美味的慕斯，他们用琼脂代替鱼胶原蛋白，以及蛋清、菊粉和麦芽糊精以及所选食物中的水来制作慕斯。现在我们正处于狩猎季节，我们用鸽子或鹅肝制作它们。今天是一颗绿橄榄，他用它做了一份慕斯沙拉，里面有醋腌黄瓜、樱桃番茄、精致的开心果、番茄水冻、番茄籽和罗勒芽、番茄汁和用番石榴乳化的油、精致的杏仁、罗勒油、百香果，最后用巴德龙胡椒籽收尾。
Disfrutar今天提出的另一项建议是双烤球形化，或称球形巧克力，“一种使外层更具抵抗力，但不会更厚的技术，这样你就可以用手指把它们捡起来”，它包括将待球形化的液体浸泡在矿泉水、大豆卵磷脂、藻酸盐和可可粉的初始混合物中，然后将球体浸泡在基于水和葡萄糖酸盐的钙浴中。今天的巧克力是用薄荷利口酒制成的，根据霉菌的不同，可以有多种形状，甜味或咸味，以及蛋黄、罗勒或黑芝麻等其他口味。
他们用一些精致美味的巧克力和无粉无蛋的榛子果仁糖来结束烹饪演示，这些果仁糖在加热时从表面到内部提供了三种不同的质地，“我们可以使其既甜又咸，有黑芝麻和酸奶、芒果和椰子、南瓜籽配柑橘或piquillo胡椒和鳕鱼等味道”。演讲以Pinturas的介绍结束，Pinturas是一种由海螺、番茄、覆盆子、杏仁或开心果制成的非常致密的油，颜色丰富，他们与Caviaroli合作装瓶，“我们可以确保这种创新，除了Gastronomika，也能到达日常餐厅甚至家庭”。
Distillates that want to be wines, savoury mousses and colours for the home, the latest from Disfrutar at Gastronomika
Two of the three geniuses behind the best restaurant in the world will not miss their appointment at the Kursaal to present the latest innovations in their surprising cuisine.
Forged in the kitchens of el Bulli, the union of Mateu Casañas, Oriol Castro and Eduard Xatruch is made up of talent and creativity, combined with constant innovation, "to create a modern and sophisticated cuisine, but with our feet on the ground. We have embraced creativity and we have a fantastic team to carry it out', they say in their presentation video. And on stage, Oriol and Eduard were ready to unveil and describe the latest techniques and creations they work with in the kitchen, some of which the public were able to taste.
As in Disfrutar*** (Barcelona), Oriol began with an aromatic water made from lulo, "made by infusing this fruit with citric acid, water and sugar to obtain an essential oil, which in our case we mix with sparkling water because it best preserves its properties". Eduard went on to present an evolution of the famous vodka distillates they discovered in 2016, which they have reduced from 45º to 18º, 'and we call it the distillate that wanted to be wine, so we can serve it as the perfect accompaniment to some of the dishes on the menu'. The public was able to taste one based on calçots and another made with undergrowth, paired with a simple dish of tomato jelly and sprouts, arranged according to their intensity of flavour and accompanied by a minute with their description. In addition to the educational component, this dish involves the five senses, as we serve the distillate in metal glasses to achieve the magic of the sound of the toast, which transports everyone to a place in their memories," they explained.
Developing techniques and products for the home
Then it was the turn of the flourless puff pastry, made with sheets of obulato to obtain a texture similar to that of glass bread and painted with different fats; with Iberian ham, they prepared live their particular interpretation of a pa amb tomaca, with tomato jelly and jelly and Iberian ham consommé. The masterclass then moved on to the savoury mousses, which they made using agaragar instead of fish collagen, along with egg white, inulin and maltodextrin and the water from the chosen food. Now that we are in the hunting season, we make them with pigeon or foie gras. Today it was a green olive, with which he made a mousse salad with cucumbers pickled in vinegar, cherry tomatoes, delicate pistachios, tomato water jelly, tomato seeds and basil sprouts, tomato juice and oil emulsified with chantana, delicate almonds, basil oil, passion fruit reduction and finished with padron pepper seeds.
Another of Disfrutar's proposals presented today was double-baked spherification, or spherical chocolates, "a technique that makes the outer layer more resistant, but not thicker, so that you can pick them up with your fingers", which consists of bathing the liquid to be spherified in an initial mixture of mineral water, soya lecithin, alginate and cocoa powder, and then bathing the sphere in a calcium bath based on water and gluconolactate. Today's chocolates were made with mint liqueur and can come in many shapes depending on the mould, sweet or savoury, and other flavours such as egg yolk, basil or black sesame.
They ended the cooking demonstration with some fine and delicious chocolate and nixtamalised hazelnut pralines, without flour or eggs, which when heated offer three different textures from the surface to the inside, "and which we can make both sweet and savoury, with flavours such as black sesame and yoghurt, mango and coconut, pumpkin seeds with mandarin or piquillo pepper and cod". The presentation ended with the presentation of Pinturas, an extraordinary range of very dense oils made with conchadora, tomato, raspberry, almond or pistachio, full of colour, which they have bottled in collaboration with Caviaroli, "with which we can ensure that this type of innovation, in addition to Gastronomika, reaches everyday restaurants and even homes".
