one of our roles here has always been to take away excess money from people who don t know what to do with it, who can t think of a better idea about how to spend their money. in the old days, the mechanism for doing that was you would throw it on a table. put that into the context of throwing away a bottle of 7-up in a club, that s only just we re slightly more honest about it. if you re talking crass commercialism in the very best sense of the word, this is it. is this the cultural center of the country? we may not want to think it is, but is it? what is the rest of the country? i don t know. but it s that place where they all leave and come here. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha what i can go to the desert, but i am not going to get there by accident. but that s part of the whole experience of the desert is that it ain t
air gives us opportunity, all of a sudden, water is not water anymore. water has a body, belongs. 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. 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.
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. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating
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. located underneath the front shoulder. anthony: ah, yes.
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. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come