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>> rene: thank you. who's next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> ...

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 ha...

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...

>> rene: thank you. who's next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all e flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> an...

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...