rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that s been infused with burnt roses and rose pollen. rene: can we just clap or? anthony: and then that might well end up on the menu? rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it s their masterpiece. anthony: really? rene: yeah, yeah. of course. anthony: isn t it your historical imperative as the
here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden.
tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. chef three: so what we have here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream.
rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all e flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that s been infused with burnt roses and rose pollen. rene: can we just clap or? anthony: and then that might well end up on the menu? rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it s their masterpiece. anthony: really? rene: yeah, yeah. of course. anthony: isn t it your historical imperative as the
tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. chef three: so what we have here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream.