Gelatin with water, thinly slice radishes. Thank you for the idea. It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

Truffled free range chicken terrine, crispy stuffed wings, pate bon bon, celeriac and apple, hazelnuts

Truffled free range chicken terrine, crispy stuffed wings, pate bon bon, celeriac and apple, hazelnuts

Double Irish rhubarb mousse, ginger soaked baba, honeycomb rubble

Double Irish rhubarb mousse, ginger soaked baba, honeycomb rubble

Mango and coconut bavarois, mango sorbet, coconut truffles

Mango and coconut bavarois, mango sorbet, coconut truffles

Amuse bouche: seasonal vegetables, cheese custard, edible soil

Amuse bouche: seasonal vegetables, cheese custard, edible soil

Local pheasant breast in ham, confit leg pastry straw, roast potato, variations of beetroot, blackberry jus

Local pheasant breast in ham, confit leg pastry straw, roast potato, variations of beetroot, blackberry jus

Quail breast, leg rillette in leek, smoked egg and leek nest, pate

Quail breast, leg rillette in leek, smoked egg and leek nest, pate

East coast turbot, potato croquet, variations of cabbage, chive butter sauce

East coast turbot, potato croquet, variations of cabbage, chive butter sauce

Smoked salmon and beetroot pebbles, seared salmon, fennel sand, horseradish cream, dill oil

Smoked salmon and beetroot pebbles, seared salmon, fennel sand, horseradish cream, dill oil

Dover sole fillets, confit potato, pumpkin, mushroom, truffle butter sauce

Dover sole fillets, confit potato, pumpkin, mushroom, truffle butter sauce

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