Team Crave had the opportunity to showcase their talent in the field of molecular cuisine. When science, creativity and fresh local ingredients meet each other, the culinary magic begins. Here are some impressions from this private dinner party for eight:
Pissaladiere tartlettes – Roma Tomato Jam, Nicoise Olives, White Anchovies
Chef Brian Roland prepares the Hot Syphon Saffron Clam Broth for the Florida “Bouillabaisse”
Florida “Bouillabaise” with Spiny Lobster Beignet, Charred Octopus, Black Mussels, Poached Fennel, Baby Honey Gold Brioche “Plank”, Citrus Rouille and Hot Syphon Saffron Clam Broth
Star anise- Spiced Duck Confit Gyoza – Creamy Grafton Cheddar Polenta, Cast Iron Seared Asparagus, Bacon-Balsamic Braised Radicchio and Smokey Cranberry-Apple Jus
Blood Orange Granita – Savory Chantilly and Micro-Basil
90 Minute-Roasted Shallot Chateaubriand – Arugula Potato Souffle, Ver Jus Poached Leek, Charred Rapini, Parsnip “Tumbleweed”, Foie Gras Beurre Rouge
