Saturday, June 13, 2009

eggless lemon curd, blackberry, shiso meringue

lemon curd

420 g. lemon juice
300 g. sugar
150 g.   butter
5 g. P.G.A.

360 g. water
2.2 g. LA gellan

Friday, June 5, 2009

chuffa nuts

Horchata anyone?

500 g. soaked chuffa nuts
2 L. water
200 g. sugar
8 in. burnt cinnamon stick

Beer o'clock

Always a magnificent sight!

duck, kabocha squash, blackberry, cinnamon

Wednesday, June 3, 2009

egg yolk pate de fruits

Why not?

We season duck egg yolks with vanilla, sugar, and thai long pepper. Then fill plastic tubes and poach at 76 degrees celsius for an hour. After the tube cools you have a texture that resembles a pectin gel system. They are dredged in coarse sugar, and maldon salt.

cilantro rice pudding

Monday, May 18, 2009

cocoa gnocchi, lime, brussel sprouts

Chorizo cured kanpachi, squash, fried potato granola

Snails, bacon, maple, whiskey, parsley

Manchego cheesecake, Blackberry, graham ice cream, sage

Foie gras beads ala iPhone

This is a picture for my friend batman's new book about little food or something. We take our foie  terrine and warm it to just before the breaking point.,at which point we drop it from a squeeze bottle into liquid nitrogen.

Foie gras beads, apricot, nasturtium

Butter service

Green apple and bonito sorbet

pickled canteloupe, ramps, sake sorbet

scallops, papaya, spicebread, celery

caviar & passionfruit

Rum roasted banana, avocado, pineapple

Absinthe gummi bears

Black olive cured fluke, cherry, marjoram, marcona almond