king crab | hosui pear - brown butter - hazelnuts
- salmon roe
- flowers from the garden
- pea tendrils & blossoms
- hosui pear : pickled, compressed, sous-vide, sauteed
- pickled hearts of palm
This was very loosely inspired by a dish I had at the French Laundry. They used brown butter and apricot. I've never seen pea blossoms before, and I'm surprised they aren't more popular. The ones we've grown taste amazingly sweet, like a pea, but the texture is soft, instead of snappy.