Contemporary Collection
Deconstructed Caprese
Modern interpretation of the classic Italian dish with tomato spheres and basil oil foam.
📝 Ingredients:
- 4 heirloom tomatoes
- 200g mozzarella di bufala
- 2 cups fresh basil
- 1 cup extra virgin olive oil
- Sodium alginate and calcium chloride for spherification
- Lecithin for foam
- Balsamic reduction
- Fleur de sel
👨🍳 Instructions:
- Create tomato water through slow filtration
- Mix tomato water with sodium alginate
- Form spheres using calcium chloride bath
- Blend basil with olive oil, strain
- Add lecithin to basil oil for foam
- Slice mozzarella into elegant portions
- Plate with minimalist precision
- Finish with balsamic and fleur de sel
Sous Vide Salmon with Microgreens
Perfectly cooked salmon using precision temperature control, served with delicate microgreens.
📝 Ingredients:
- 2 salmon fillets (6 oz each)
- Extra virgin olive oil
- Fresh dill
- Lemon zest
- Microgreens assortment
- Yuzu juice
- Sea salt and white pepper
👨🍳 Instructions:
- Set sous vide to 122°F for medium-rare
- Season salmon with salt, pepper, and lemon zest
- Vacuum seal with olive oil and dill
- Cook for 35 minutes
- Quickly sear skin side in hot pan
- Dress microgreens with yuzu and olive oil
- Plate with artistic precision
- Serve immediately