The members of Mugaritz’s research team Dani Lasa, Ramón Perisé and Oswaldo Oliva have visited MIT (Massachusetss Institute of Technology)  in Boston to explain Mugaritz’s creative process.

During the event at MIT the assistants have been asked to lick a piece of paper and say if it tasted  bitter. Some of them have answered that no while other yes. The paper contained a compound called PTC (or Phenylthiocarbamide) which only 70% people have the ability to taste it. That way they have demonstrated how each diner’s experience can be different. The chefs have shown as well some examples of their cuisine in Mugaritz with a piece of dried watermelon that looked like a steak or macarons made with blood. They have also had time to visit some laboratories.