Page 3 - Egg Shape News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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. >...

>> 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 escabech...

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 give...

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 finish it with a clementine sauce for you. >> jose: light is key. light and flavorfu...

>> 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 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...