These are sheets of lobster sauce for a ribeye dish we are working on. Here we are trying to choose the correct methocel for this particular application.
We use a blowtorch to set the methocel.
This is my new favorite spice thanks to my friends at le sactuaire...
Here we serve it with lobster, cauliflower and apricot.....we finish the dish with crispy arugula
We have wanted to make chewing gum for quite some time now. It is really easy
and lots of fun. We are thinking about making bacon, foie, meyer lemon, spruce, mastic, vadouvan, menthol, tarragon to name a few
This is our first attempt at a new technique that our friend Asbel was kind enough to explain.....the texture is amazing, the vegetables shatter and then melt away when consumed. thanks Asbel, we are currently working with lots of different vedge, herbs, etc
This is our current lamb dish.....Braised pistachio cassoulet, carrot confit and
bay laurel jus....we are currently putting the finishing touches on our new lamb dish....
This is an onion puree that has been set with gellan gum and cooled. It is then charred with a blowtorch and cooled. It is then cut into perfect rectangles and served alongside roasted diver scallops.
The chocolate appears to w
be solid but is actually liquid. We serve this with peanut butter ice cream, burnt marshmallow fluff and thai basil
we are always looking for ways to make food lighter....
we stumbled upon this by accident...
the flavor is mastic