Gelà E News Today

Andalucían caviar. you know chef, this meal is working very well. my palette is opened, im intrigued, im only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and youre lured as so many are to the rivers of green promised by vegas, its nice if you can get yourself a playroom. >> waiter: so, gentlemen, this is el vermut. >> anthony: so its mussels, olives, with an escabeche foam. >> waiter: he doesnt use the word foam. >> jose: i would say air. >> anth...

Its 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:...

>> anthony: air. >> jose: water, goes all over the place! its 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 finis...

You know chef, this meal is working very well. my palette is opened, im intrigued, im only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and youre lured as so many are to the rivers of green promised by vegas, its nice if you can get yourself a playroom. >> waiter: so, gentlemen, this is el vermut. >> anthony: so its mussels, olives, with an escabeche foam. >> waiter: he doesnt use the word foam. >> jose: i would say air. >> anthony: air. >> jose: w...

You know chef, this meal is working very well. my palette is opened, im intrigued, im only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and youre lured as so many are to the rivers of green promised by vegas, its nice if you can get yourself a playroom. >> waiter: so, gentlemen, this is el vermut. >> anthony: so its mussels, olives, with an escabeche foam >> waiter: he doesnt use the word foam. >> jose: i would say air. >> anthony: air. >> jose: wa...

>> jose: i would say air. >> anthony: air. >> jose: water, goes all over the place! its 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 on...