We make a classic duck liver pate which is then whipped before it is plated. It has a light, creamy texture on a square of cassis jelly sprinkled with Hawaiian lava salt.
The rich lamb flavor pairs well with the tangy rhubarb.
Now that's a jumbo white asparagus. We sous vide (pouch cooking) the asparagus with a touch of milk, spices and roasted garlic puree in that way the stems are evenly cooked.
I always liked the combination of chicken and peanut. We made a crumbled peanut butter chicken leg sausage and served it with lemon/corn whip.
This lunch sandwich makes me happy it is composed of buttery avocado, fat vine-ripened tomatoes, flying pig farm bacon and spicy mustard greens.
Saint Nectaire is produced in the saturated Auvergne region (more or less in the middle of France). The stinky cheese matches the Flowers which taste like wild honey.
Preserved summer truffles and pumpernickel on top of spaetzel pasta.
The veal checks are cooked for 10 hours on low temperature in this way they get super tender (you certainly do not need a knife!) The creamy texture of sweetbreads with a quick char on the grill are a welcoming texture difference
Carbonara-style pasta seemed to be a natural combo to fish eggs (caviar). Thre brineness on top of creamed caviar is delicious. We garnished the soft pasta with baked spahetti for textural contrast.
It's a classic. We removed the bone after the cooking process (one bone stays for decoration) so it can be eaten with fork and knife.
Belly, rib, and rolled loin with black kale and a fingerling potato terrine.
The red currants are quiet tart and the black currants are fruity and flavorful a lovely balance to the sauteed soft-shell crab.
The soup is garnished with a slice of Idiazabal cheese and golden beet pickle.
Fresh, young corn with sharp tasting Japanese radishes and briney sea beans.
Chatham cod cooked sous-vide with pan crisped soft-shell crab from Maryland. Red & black currants with purslane and preserved lemon rind.