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Which came first? The ice cream or the egg?

EggTo the untrained eye, this is just an ordinary egg. But actually this is  the creation of Michelin-starred Ferran Adrià  of El Bulli, and it’s not an egg at all.   It is, in fact, coconut ice cream topped with mango purée.   Do you enjoy seeing chefs experiment like this?   Do you see it as a bit of fun, or does it just  leave you just scratching your head and wondering ‘why’?

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. I like it!

    Chef Bulli is the Master of Foam, and this is a whimsical example of his work. I predict that five years from now we will see foam creations will no longer be the exclusive domain of Michelin-starred chefs, but will spill over to a multitude of fine dining restaurants worldwide.

  2. I agree. I like it.

    El Bulli is consistently named as ‘the best restaurant in the world’, whatever that means. Chef Adria must be very talented so if he wants to have a bit of fun with food, why not? I believe you can only improve your cooking by experimenting and trying new things.

    What’s boring for me are the dedicated followers of fashion when everyone is doing the same thing. In the spirit of ‘The Prawn Cocktail Years’ (Hopkinson and Bareham) I sometimes think I could write a book called ‘The Sun-Dried Tomato Years’. And now it’s Thai green curry. Sure, I like Thai green curry, but does it really have to be everywhere?

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