The project, named Aqua Mirabilis, was born after Cruz asked AI about ancient perfumes. The system identified a 1709 fragrance by Farina, which the chef then deconstructed into edible elements like citrus textures and floral crisps.
“"We realized that everything contained in its aromatic matrix can be transferred to a dish."
The final dessert features a liquid nitrogen ice cream made from citrus distillates, served alongside the actual perfume to allow diners to experience the direct link between scent and flavor.
