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.
could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s zor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure.
it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. we have ice cream with barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. the razor clams are a bit sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a traditional dessert and this, i m very, very, very happy with this. i thought it was delicious. [ applause ]
it was like, oh, man! oh! i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you ll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and you ve got some goose hearts perseaud for good measure. there is a goose heart, excellent. goose heart. hearts in general. ooh, also the grilled tomato bread. that s saltcod for you anglos. i m all swollen up like the michelin tire dude and ready to burst in a livery omnidirectional mist.
months. at the beginning, i was lucky that i didn t have like a lot of i was like, oh, man. i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever changing menu out of this suzi homemaker oven. tonight there s razor clams and a cream of haddock roe. very cool, thank you. i love razor clams. and cok st. jac. nobody seems to skimp on the portions. head cheese with an cassese mustard and truffled sweet breads. and you got goose hearts for good measuresh. goose heart. excellent goose heart. hearts in general. also grilled tomato bread with sald cod for you anglos.