To start the plate: shavings of raw green asparagus, white asparagus poached in butter and a dumpling of White asparagus and white grits
The next layer of flavors and textures: pickled rhubarb, syrup of rhubarb and tamarind, and seared foie gras seasoned with honey powder and red togarashi.
The final touches: duck jus emulsified with foie gras and pink peppercorn, cotton candy seasoned with butter powder, pink peppercorn, bee pollen and Murray salt, and fresh edible flower petals.
DOREI
DOREI
ADOREI
PARIS
AI AHDORO PARIS
MERCIE CHEHF
ENCORE UNE FOIS
MERCIS
ACHEI APROPRIAHDO
DIANTE DAS CIRCUNSTANCIAS
TODA GALA
E CERIMO~NIAS
ACHEI
APROPRIAHDIHSSIMO
EM CONSTERNAÇOES
CONTAHDAS
ENCANTAHDAS
The final touches: duck jus emulsified with foie gras and pink peppercorn, cotton candy seasoned with butter powder, pink peppercorn, bee pollen and Murray salt, and fresh edible flower petals.
DOREI
DOREI
ADOREI
PARIS
AI AHDORO PARIS
MERCIE CHEHF
ENCORE UNE FOIS
MERCIS
ACHEI APROPRIAHDO
DIANTE DAS CIRCUNSTANCIAS
TODA GALA
E CERIMO~NIAS
ACHEI
APROPRIAHDIHSSIMO
EM CONSTERNAÇOES
CONTAHDAS
ENCANTAHDAS
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