Food Science passes the taste test at these top restaurants

Food Science passes the taste test at these top restaurants

My teeth pierce the crisp outer shell and sink through a fine layer of honey-infused dough, allowing the creme fraiche with its precious cargo of glossy caviar to spill over my tongue. The little black pearls pop like starbursts between my teeth, each sending a salty hit into the creamy, crispy, fluffy mix.

Chef Eduard Xatruch of Disfrutar in Barcelona likes to call this dish “the best sandwich in the world.” I choose to fondly remember it as a fried pillow of joy sent from heaven to save my tastebuds from yet another plate of patatas bravas.