Starters
The starter sets the tone for the gastronomic experience. In this collection, we explore appetizers where technical precision elevates the appetite without overwhelming the palate. From low-temperature cooking for perfect eggs to light emulsions, discover how to play with textures and thermal contrasts.
Kamado-Grilled Green Asparagus, White Miso Umami Sabayon
A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.
Pressure-Roasted Carrot Velouté, Brown Butter and Ginger
A spectacular modernist approach: the Maillard reaction is accelerated under high pressure in an alkaline environment to achieve intense roasted notes, bound in a silky emulsion with brown butter infused with fresh ginger.
Ultra-Silky Express Hummus: Direct Cook and Cold-Denatured Garlic
A brilliant demonstration of thermodynamic and biochemical mastery. No more 12-hour soaking: extreme pressure forces starch hydration. Raw garlic, meanwhile, is tamed by a cold enzymatic inhibition reaction, offering a purée of absolute aromatic purity in record time.