Category Archives: Egg

Christmas Menu 2012

White truffle custard, mushroom ragu From the first time I made Thomas Keller’s white truffle custards I served them with a mushroom “ragu” rather than Keller’s black truffle “ragu” of veal stock base. I feel mushroom and truffle is a … Continue reading

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Egg yolk ravioli

Inspired by Aki Kamozawa and Alexander Talbot of Ideas In Food, I experimented with the idea of ravioli casings made out of egg yolk. It works pretty well; just need to compose a dish now…

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