An introduction to the work and story of one chef
SQUID
Gochujang, fried chicory puree and squid emulsion
SCALLOP
Octopus, burnt enoki, smoked basil and shellfish
FOREST FLOOR
Caramelized neck of suckling pig, mushroom and soy with forest scent
A chef is a mixture, maybe of artistry and craft.
You really have to learn the craft to get there.
Wolfgang Puck
TUNA
Kalamansi sauce and wasabi water gelee
TERRA
Chocolate, coffee and ginseng root with roasted chicory pieces and salted caramel ice cream
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote ourselves to eating.
Luciano Pavarotti
RABBIT AND ROAST PEPPERS
Black olives, capers and chard glazed in rabbit jus
WILD STRAWBERRY
Rice ice cream, strawberry extraction and milk skins
MOUNTAIN FIELDS
Lamb, young goat cheese, wild herbs, plants and flowers taken above 1000 metres
