He has brought the world such delights as olive oil caviar, pine cone mousse,
and parmesan snow. But Ferran Adria has now been accused by a rival of
putting his diners at risk with the chemical emulsifiers he uses in his
culinary creations.

Go to news source

This entry was posted on Wednesday, May 14th, 2008 at 21:50 and is filed under world's best restaurant, chemical emulsifiers, Santi Santamaria, north-east Spain, Michelin stars, chef, Ferran Adria, poisoning, El Bulli. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.