Mugaritz is Chef Andoni Aduriz's restaurant in Errenteria, Spain. Aduriz, who apprenticed at El Bulli, uses the term techno-emotional cuisine to describe applying science to cooking. His restaurant was voted 3rd best in the world in Restaurant Top 50 2011
Mugaritz Experiences, which bring together ingredients from different culinary cultures, form an important element in the techniques developed at Mugaritz. Seeds, extracts, flowers, fruits, essences and condiments are used to suggest unusual aromatic journeys. These gifts of nature allow us to enjoy surprising yet remarkably simply textures.
Grains and seeds with high nutritional value, gathered from ancestral culinary cultures. Ideal for making simple bases and complements.
Millet is a high energy content cereal. The starch that these grains contain enables them to bind together when cooked. Depending on the way Sweet Millet is cooked, it takes on different textures: Consistent (boiled), spongy (boiled,partially dehydrated and fried) or creamy (crushed and boiled)
Sweet Millet seeds