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andalucían caviar. you know chef, this meal is working very well. my palette is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam. jose: i would say air. anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk
it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come
anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible.
you know chef, this meal is working very well. my palette is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam. jose: i would say air. anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk
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