With Passard in Paris, with Ruscalleda in Barcelona, with Arzak in San Sebastian, with Roca in Girona, with Valazza in Orta, with Kajuiter in Ardmore
After my last post about the book (MODERNIST CUISINE ) and my post about the "Making Of" (Modernist Cuisine - THE MAKING OF ) here you have the pictures of the 30 Course Dinner at the lab AND the menu.
With these 2 elements, Play the game: which name for each plate??
King salmon with spiced butter
Jus Gras: Another constructed cream for the sauce: chicken jus emulsified with chicken fat.
Barbecue: Pork rib and a slice of brisket—check out the smoke ring on those! They're cold smoked, then cooked sous-vide. There are 9 different sauce recipes in the book, ranging from a traditional Kansas City-style sweet sauce to a centrifuged clear sauce. The only thing missing from the barbecue was my favorite part: the bark. The texture seems interesting though.
Goat Milk Ricotta, Pea Juice, Pea Butter Toast, Cinnamon Oil
Pistachio Gelato, Cocoa Milk, Black Olve
A gruyère flavored caramel wrapped in an agar sheet. The caramels were really delicious—nicely texture with a distinct nutty creaminess.
Gummy Worms: Olive oil and vanilla bean flavored. These were made in a fishing lure mold.
Cannelés (MY FAVORITE DESSERT!) : The cannelés themselves were fine, if a little tough, but the whiskey cream again had that weird gloppy texture that the baked potato dip had.
David Chang looks happy at this meal... I would be for sure!