crab apple

crab apple, caramelized pudding, caraway seed tempura, oats

salmon & pickled oyster

salmon & pickled oyster with touches of smoke
Hungarian cherry pepper, bacon, bonito, charcoal

First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....



A special 22 course tasting with foie gras and caviar... Here's the menu- next time we'll remember to take pictures!