Real bread is a gift and a treat.
These are portioned sections of a slab of Mahogany-Smoked California Bacon that I cooked sous vide for 72 hours at 65C. Small bricks of bacon crisping in pork lard for a “salad” course.
Sundae: Praline Gelato, Burnt Banana, Chocolate Soil, 55% Valrhona Pearls, Sea Salt and Pop Rock Chocolate Crisp
A sort of Cobb Salad. Sous Vide Bacon. 63C Yolk. Special Sauce. Mizuna(s). Baby Amaranth. Blue de Benedictine Cheese.