Natural Mineral Water
Water is not a neutral ingredient. Natural mineral water is chemically stable, endowed with a balanced pH, and totally devoid of chlorine. In baking, using tap water (chlorinated) can alter, or even kill, the enzymatic action of natural sourdough. Similarly, for making a clear vegetable broth, mineral water prevents calcium precipitation and allows for a crystal-clear extraction of juices. It is the perfect solvent, ensuring that only the tastes of your ingredients are expressed.
French-Style Kamado Pulled Pork
A 'Low and Slow' masterclass. This French-style interpretation breaks away from overly sweet marinades to focus on the purity of the product: the alchemical transformation of collagen into melt-in-the-mouth gelatin. The slow wood smoking on the kamado elevates the raw meat, creating a deeply savory crust (the 'bark') through a prolonged Maillard reaction.
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.