Autumn
Autumn is the season of deep earthy flavors, forest undergrowth, and maximum aromatic concentration. It's the perfect time to trigger the art of slow cooking, complex cold smoking (with beech or apple wood), and highlighting wild mushrooms, textured squash, and dense game meats.
Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier
A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.
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.