Sake Steamed with Edamame/Crudo with Radishes & Golden Pea Tendrils
Broiled Collar in Pouch with Golden Caviar
An Intermezzo of Golden Beets...pickled, raw, and marinated
Here are some more shots of dishes inspired by various things. From the season to staff, from the chef's table to ingredients, from equipment to frame of mind...it all boils down to cooking from the heart. Enjoy!
Poached Foie Gras/Lardo Wrapped White Asparagus/Crispy Shallots/Bacon
Tobago Black Fin Tuna/Celery Root/Watermelon Radish/Crystal Lettuce/
Passion Fruit "Caviar"
Seared Squab/Diver Sea Scallop/White Asparagus/Parsnip/Micro Chives
Napoleon of Yogurt and White Chocolate/Crisp Feuillatine/Pistachios/Blood Oranges/Honey-Orange Sorbet
Creamy Parsnips/Oyster Mushrooms/Horseradish-Smoked Paprika Streusel/Onion Cuisson
Here is a second preview in our series of new thoughts and inspirations of the moment. Not necessarily in order, in preference, or even at the top of our list of great dishes, yet more so and importantly a progression and investment of time and thought in our forward movement of cooking. This is for us to simply document our steps and thoughts as we look at food in various ways, and it is that process that I hope to perhaps in some small way inspire others as they read this site.
Croustillant du Jour/Potato/Leeks/Yogurt/Hot Smoked Salmon
Japanese Sea Bream/French Horn Mushrooms/Duck Prosciutto/Malloreddus/Pinot Noir
Squab/Scallop/Oxtail Ravioli/Melted Leeks/Shallot Essence/Potato
Foie Gras Torchon/Frisee/Figs Gelee/Creme Fraiche/Fleur de Sel
Seared Foie Gras/Charred Pink Lady Apples/Vanilla Sponge/Salted Caramel Powder/Saba
Alex's rendition of an Assiette
This will be one of a multi-part series, as Alex, one of our great sous chef's, has recently purchased a new camera and it has enabled us to take much more of an advantage, and inspire us to take more shots of our food at the height of the moment. The climax of the dishes' entrance into the world as it's own...right before consumption! Here are some of the new ideas and inspirations we are dabbling in currently...enjoy!
Galantine of Duck/Foie Gras/Cherries/Reisling Gelee/Micro Crystal Lettuce/Honey Creme Fraiche
Wild Black Fin Tuna/Mango/Baby Coconuts/Fennel/Red Onions/Mango Coulis
Ahi Tuna & Scallop/Oyster/Golden Trout Roe/Tartare/Beignet
Braised Bison Short Rib/Horseradish Potato Napoleon/Braised Cabbage/House Cured Bacon/Roasted Portobellos/Syrah Cuisson