Lime
Endowed with a sharper acidity and a pH often lower than its yellow cousin, the lime is distinguished by its malic/citric acid balance and highly fragile floral essential oils. Its juice oxidizes very quickly in the open air, developing bitter metallic notes: it must be squeezed at the exact second of plating. The total absence of seeds and its very thin skin make it a prime ingredient for cold flavor extractions in South American or Asian-inspired cuisine.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
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.