gastronomy we love :: madridlab.net / chef adam melonas

Chef Adam Melonas uses his site MadridLab.net to blog about his culinary adventures in molecular gastronomy, to document the tapas he designs for Ikea and as a gallery for the gorgeous sculpted dishes he creates.

I LOVE reading about the thought process that brings certain flavors together, the inspiration behind the composition & presentation of a dish and the joy that seems to burst of out of the page with every experience. It certainly seems like you’re in a gastronomic laboratory where he explores 3 approaches to cuisine, “Re-invention, Creation & Interpretation.” Chef Melonas spends two weeks every season at Ferran Adria’s El Bulli exchanging ideas & techniques and has worked at some of the best restaurants in the world.

I have a few favorites I’ll share below, but do yourself a favor and read Chef Melona’s description and creative process in each entry. The best news is that soon we’ll be able to enjoy Chef Melona’s Sensory Dining here in New York. Can’t wait!

Otoro with Brussel Sprouts : divine flavors of east & west

mozza? tomato? : an interpretation of a Caprese salad

Melting Courgette Flower : I’ve made stuffed squash blossoms before, but they never looked like this!

This entry was posted on Wednesday, January 27th, 2010 at 5:29 PM and is filed under FWL BLOG and tagged with adam melonas, chef adam melonas, el bulli, ferran adria, food blogs, friends we love, friendswelove.com, madridlab.net, mike vargas, molecular gastronomy, moni pineda, sensory dining, tapas for Ikea. You can follow any responses to this entry through the RSS 2.0 feed.