Paco Roncero, the two-star Michelin chef of Madrid’s La Terazza del Casino (a restaurant I featured in a recent story in 360 West Magazine), rolled through town as part of Central Market stores’ celebration of all things Spanish. At his Dallas cooking class last week, Roncero unpacked his crazy suitcase to demo reverse spherification, freeze drying fruits and oils with liquid nitrogen, and talked a lot about his style of modernist cuisine. Here, he cajoled a handful of class members to snack on a piece of fruit he quickly froze in liquid nitrogen. “Don’t open your mouth while you chew it and see what happens.”
Here’s what happened.
paco roncero dragon (click on the link to load the 5 second video)