total posts: 8
24-hour sous vide leg of lamb with fresh garlic, thyme and rosemary - low and slow cooking at its finest!
Apple jelly and chocolate shaped into a green apple at Pierre Gagnaire's Tokyo restaurant.
An amuse bouche of an aerated beet shell and horseradish cream at The Fat Duck.
Butter-poached lobster in a saffron risotto made with homemade shellfish stock.
Seared and dehydrated scallop, pumpkin puree, black rice, and nasturtium at Commonwealth in San Francisco.
Sunday supper fried chicken at Farmshop in Brentwood
Homemade braised lamb shanks in a rich Cotes du Rhone-based sauce
morels, hazelnuts & pine made to resemble the forest ground at San Diego's Rancho Valencia