This is undoubtedly the most eagerly awaited event of the year at San Sebastián Gastronomika, a fair showcasing the world's best culinary trends. Although there were only two chefs from Disfrutar this year, the team once again surprised the audience with some of the techniques they are using to continue developing their futuristic cuisine.

Oriol began with the new distillates, the result of a collaboration with Carles Bonin from La Destilateca in Terrassa that began a few years ago and led to the creation of their undergrowth gin. 'It has an alcohol content of 18%, similar to wine, and we use metal glasses to toast with it in the restaurant, awakening all the senses.' He then explained that, since last June, they have been producing a non-alcoholic distillate called Desglaç del Perineu, made from water, fungi, mushrooms, fir blossom, fennel, eucalyptus, liquorice and juniper. He gave the attendees a taste of this distillate.

Alternating between videos and live demonstrations, Eduard shared the innovative cooking techniques that shape his exceptional creations. One example of this was the colourful custards he used to paint a white plate like an artist's palette. These were made with the juices of vegetables such as beetroot, tomato and corn, fruits such as raspberries, and spices such as matcha tea and saffron. The custards were thickened with natural starches to achieve a thick texture without losing the fresh, flavourful taste of the ingredients, he explained. He demonstrated this process while preparing a romaine lettuce custard with sherry vinegar and tapioca starch. He used this to enhance a yellow kiwi salad 'instead of tomato', alongside two types of shots or mini spheres: one containing green olives and the other containing anchovies.

Oriol cited methylcellulose as another ingredient used for gelling at Disfrutar: 'You can mix it with 6% hot milk or 3% water to achieve a more or less dense texture.' He showed a video demonstrating how to make fake French toast with brioche soup and fake ham marrow with green chickpeas and chickpea and paprika sauce using this technique.

They also demonstrated how they make fun meringue spheres with vegetables such as carrots, apples, mushrooms, and codium seaweed, using dehydrated albumin, as well as the centrifuged fats from nuts, which they use in numerous sweet and savoury recipes. Finally, to honour Brazil as the guest country, they served an original Canarian banana feijoada, cooked in OCO using the black egg technique. The banana is peeled and pricked before being bathed in lime, which makes it gelatinous on the outside and melt-in-the-mouth on the inside, said Eduard. This was served with a cream made from fermented cassava and a sauce made from bean juice.