-selection of local cheeses with sourdough bread
-pickled kobe beef with a charred straberry
-ricotta ravioli with a soft egg yolk
-shitake mushroom topped with filled peppers
-halibut poached in truffle butter in a coconut crepe
-risotto foraged ramps, prosciutto & fresh parmesan
-french onion soup with fresh thyme & gruyere cheese
-roast park belly & celeriac root puree
-palate cleanser, pear ginger juice
-rib eye steak with grilled mustard greens
-crack pie with milk ice cream on a vanilla tuile
-french canele with a malt barley & hazlenut latte

These 12 courses were prepared, ran through a food processor, and combined with gelatin, a process that took roughly an hour per layer. While it was never intended for consumption (it was created as part of a dissertation on consumer culture) it’s still a pretty interesting concept.

chrisgodfrey.me/All-In-One

Hat Tip: Wired

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