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>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lamb's 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...

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...

>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lamb's tongue cooked for 10 hours at 7 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 ...

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...