asti marinated fennel & grapes - champagne gel - triple cooked potatoes - english pea foam
Some elements on this dish were pulled straight from Heston Blumenthal’s Fat Duck cookbook. The triple cooked potatoes were very good, but I’m not sure if they’re worth the labor. First you need to cut them to the perfect size, boil them in salted water until they’re soft and the starches begin to break down, then pull out the excess moisture in a vacuum (you need to do this three times), then fry them, pull out the moisture again (three more times), and then fry them right before serving. The result is an amazing potato that’s almost like a tater tot—beautifully golden and crisp.