then warmed in a vinegar of bonito & coconut oil.
Dressed with a gelatinous bouillon made from onions, turbot skins & Turkish towel
Photo by Bonjwing Lee
|Shredded matsutake, black walnut, honey, a chicken gelee I learned from David Kinch|
sweet lime juice, finger lime, kaffir lime zest, lovage, juniper, crystal lettuce
sunchoke, chickweed, sprouted wheatberries with a sauce of
aged squab juice infused with sea lettuce, foie gras & roasted buckwheat