tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lamb's tongue is a great ingredient. personally i'm not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth it's quite sweet, so it becomes very one-dimensional. >> rene: why can't you do that for your next project? dry salt versus brine salt. >> chef: she uses elements i would never use in a dessert and they taste good, i like it. >> given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. >> rene: thank you. who's next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream.