Monday, February 7, 2011
Tuesday, February 1, 2011
Sunday, January 30, 2011
CHICKEN THIGH, POTATO, CHORIZO
The first step is making a chicken thigh pate. From there we cube it. At service we tempura and serve it on a rosemary skewer and served with rosemary infused potato puree and chorizo sauce. The guest is informed to eat the thigh with one bite and follow it up with a spoonful of the sauces.
PICKLED PEE WEE POTATOES, AERATED CREME FRAICHE
We pickle the potatoes 72 hrs. At service, we slightly crush them, fry and serve them with creme fraiche that is charged in a co2 canister.
Monday, January 24, 2011
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