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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.
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can i come work for you?
Posted by: david Ward | June 01, 2009 at 01:50 PM
Looks nice. Reminds me of the Flower paper cotton candy from elbulli 07.
Posted by: Mark | June 03, 2009 at 10:59 AM
wow, that is amazing!
Posted by: becklund | August 03, 2009 at 05:34 PM
If i ate that would i grow wings and become a fairy?
Posted by: oscar | September 07, 2009 at 09:48 AM