iSi siphons: 20 years at the forefront of gastronomy


1997 sets a turning point in gastronomy worldwide. It was back then when the astonishing creativity of Ferran Adrià and El Bulli developed the technique that was to change gastronomy: the espumas, a light and elegant texture with full flavour and visual impact. Closely linked to the iSi whipper, 20 years later, the espumas are still one of the most widely used techniques in modern cuisine. Before 1997, nobody could have imagined that the siphon was going to transform gastronomy for ever.