ironchef
Executive Chef
So said the executive chef when I had him try it. I think he was freaked out because he thought I might've used the fresh truffles. I actually used the truffle "juice" that we get from imported canned black truffles. Added some truffle oil, heavy cream for body, salt, some lecithin, and it was good to go. I smoked some muscovy duck breast from Sonoma Valley and then stuck them in the freezer. Tomorrow I'm going to shave thin slices of the frozen duck using the meat slicer for a special. I also pickled some white asparagus and made a confit of ruby red grapefruit infused with lavender. The truffle foam will be incorporated into the dish as well, as will micro shiso and fleur de sel. My co-workers think I'm nuts.