lamb prototyping - 99% sure this will be duck on the final: carrot purée, parsley snow, mint oil, chicken liver
it’s the tablecloth that makes it a real menu testing
a few of our early tests, clockwise from top: vichyssoise w tarragon oil, moules normand v1.0, île flottante, oysters tabasco, beet tartare.
on a constant loop in the background these days. gainsbourg in the studio!