egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig.
jose: i would say air. anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible.
Transcripts for CNN Anthony Bourdain Parts Unknown 20160521 05:51:15 archive.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from archive.org Daily Mail and Mail on Sunday newspapers.
belongs. the truffle egg, truffles formed into an egg shape, with an actual yolk suspend in the center. we will be feeding our truffles chicken, will their eggs become like this? and finished with more, lots more, shaved white truffle. this is crispy chicken skin. i m sliding this off right into my face. incredible. this is your portion of the foie gras and brian will finish it with a clementine sauce. light and flavorful. gentlemen, this is your next course.
desired effect is taking hold. if you were a famous chef and you were lured to the rivers of green promised by vegas, it s nice if you can get yourself a play room. mussels, olives. he doesn t use the word foam. i would say air. it goes all over the place. it s a mess. a chef cannot do anything with these. air gives us opportunity. water is not water anymore. water has a body. belongs. the truffle egg, truffles formed into an egg shape, with an actual yolk suspend in the center. we will be feeding our