Whole Milk
A complex biological emulsion of water (87%), lipids (fat globules at 3.5%), lactose, and proteins (casein micelles and whey). A pillar of cooking, whole milk has a boiling point slightly higher than water. Heated extensively (reduction), the evaporation of water brings sugars and proteins closer together: this is the starting point of the lactic Maillard reaction (as in dulce de leche). It serves as a fatty solvent base for hot-infusing vanilla beans or spices.
Golden Lasagna with Vin Jaune Veal Ragù & Saffron Béchamel
A flavor masterpiece where rustic veal shank, slow-cooked for 10 hours in the oven, meets the elegance of Vin Jaune. Bronze-die lasagna sheets absorb a fluid saffron béchamel, creating a melting texture and imperial gold hue.
Fallow-Style Gnocchi with Ultimate Low & Slow Ragù
A rich, gastronomic reinterpretation where beef chuck and pork belly melt slowly at 110°C, transforming collagen into a gelatinous glaze that coats pillow-soft gnocchi. Peak comfort food.
Blender Cryo-Emulsion Raspberry Ice Cream
A disruptive modernist technique to bypass the ice cream maker. By combining the action of a hydrocolloid to trap free water and the extreme shearing force of a blender on a deep-frozen base, we mechanically recreate the texture of a pacotized ice cream, ultra-silky and creamy.
Sous-Vide Wagyu Osso Buco & Silky Saffron Polenta
A modernist reinterpretation of a Milanese monument. The Wagyu beef shank, elevated by a 48-hour sous-vide cooking, offers an extraordinary melt-in-the-mouth texture where collagen transforms into gelatin without drying out the muscle fibers. The dish is supported by an aerated blender polenta and a deeply umami mirror jus.