Alejandro Diaz is one of London's finest purveyors of molecular gastronomy and walks us through his dish of hickory smoked duck with chilli caviar, frozen grapefruit, black quinoia and pink peppercorn foam. Using such techniques as spherification, the use of liquid nitrogen, water baths and a smoke machine, Alejandro is able to create a unique dining experience.
Edited and graded in Avid Media Composer and Adobe After Effects
Music - "As I Figure" by Kevin MacLeod (incompetech.com)
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