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Ferran Adria and Charlie Trotter tour the greenhouses of The Chef's Garden |
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Charlie Trotter and several other chefs prepare a twelve course lunch for Ferran Adria |
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Poached Celery, Granny Smith Apple, Wasabi and Monkfish Liver |
Sousvide French Breakfast Radishes, Horseradish, Grains of Paradise and Veal Heart |
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Dehydrated Kohlrabi, Anise Seed, Cider Vinegar and Lamb’s Tongue |
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Juiced Dragon Carrots, Cilantro, Tagarashi and Crispy Poularde Skin |
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Sauteed Cauliflower, Cumin, Saffron-Sherry Vinaigrette and Veal Sweetbreads |
Grilled Turnips, Red Wine Reduction and Rabbit Kidneys |
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Steamed Garlic & Garlic Shoots, Bitter Chocolate and Duck Liver |
Roasted Bulls Blood Beets, Candy-Striped Beets, Veal Reduction and Veal Brains |
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Braised Fingerling Potatoes, Shallots, Black Trumpet Mushrooms and Tripe |
Frozen Fennel Bulb with Pollen |
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Baked Celery Root and Celery Root “Cream” |
Fried Okinawa Sweet Potato with Milk Chocolate |
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