just the beginning

there is just too much produce for a 4 dish menu. using the mild compression technique with cakes i made a really great pain perdu. cut into large cubes they are then fried a la minute. braised ollaliberries, compressed white nectarines, lemon basil ice cream, creamed goat cheese, nasturtium, and a foam made of the nectarine trimmings finish the dish. i think this will grow to incorporate more fruits when i go to the market next. pluots, peaches, apricots...a salad of tree fruits reminiscent of a Michel Bras plate. let's see how it unfolds. i would really like it to change constantly with the great fruits of the season.


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