03 August 2009
During our dinners at El Cellar de Can Roca and El Bulli in Spain last month we noticed two similar dishes on both of the menus. The top photo shows the 'Omelette Surprise' at El Bulli and the next two photos show El Cellar's 'Herring Smoked Caviar Omelette', both of these dishes were very interesting. On first inspection these both looked like a classic omelette, but bot were not as they seemed. An outer membrane held a liquid substance which burst upon piercing. Both dishes were amazing in presentation, technique and were most importantly delicious in flavour. We are always interested in techniques and new applications on classic dishes and wanted to share these with you.