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By vegas, it's nice if you can get yourself a playroom. >> gentlemen, this is elvermouse. >> mussels, olives with an escave foam? >> he doesn't use the word foam. >> i would say air. water goes all over the place, it's a mess. a chef cannot do anything with these. air give us opportunity all of the sudden water is not water anymore. water has a body. belongs. >> the truffle egg, a gelee of truffles formed into an egg shape with an actual yoke suspended in the center. >> this is the idea of what if we were to be feeding our chickens truffles? would their eggs become like these? >> serves with o...

>> if you were a famous chef and you were lured, as so many are, to the rivers of green promised by vegas, it's nice if you can get yourself a playroom. >> gentlemen, this is elvermousse. >> mussels, olives with an escave foam? >> he doesn't use the word foam. >> i would say air. water goes all over the place, it's a mess. a chef cannot do anything with this. air give us opportunity all of the sudden water is not water anymore. water has a body. belongs. >> the truffle egg, a gelee of truffles formed into an egg shape with an actual yoke suspended in the center. >> this is the idea of what if ...

>> gentlemen, this is elvermouse. >> mussels, olives with an escave foam? >> he doesn't use the word foam. >> i would say air. water goes all over the place, it's a mess. a chef cannot do anything with these. air give us opportunity all of the sudden water is not water anymore. water has a body. belongs. ♪ >> the truffle egg, a gelee of truffles formed into an egg shape with an actual yoke suspended in the center. >> this is the idea of what if we were to be feeding our chickens truffles? would their eggs become like these? >> serves with onion puree, a cream, and finished with more, lots mo...

Truffles formed into an egg shape with an actual yolk suspended in the center. >> this is the idea of what if we were to be feeding our chickens truffles? would their eggs become like these? >> serves with onion puree, a cream, and served with more, lots more shaved white truffle. >> this is crispy chicken skin escaveche. >> i'm sliding this off right into my face. >> this is your portion of the salt roasted foie gras. and brian's going to come finish with a sauce for you. >> light and flavorful. >> cocoches al piopio. >> awesome. >> secreto verico? the secret cut of the iberian pig. located u...

To the rivers of green promised by vegas, it's nice if you can get yourself a playroom. >> gentlemen, this is elvermouse. >> mussels with an escave foam? >> he doesn't use the word foam. >> i would say air. water goes all over the place, it's a mess. a chef cannot do anything with these. air give us opportunity all of the sudden water is not water anymore. water has a body. belongs. >> the truffle egg, a gelee of truffles formed into an egg shape with an actual yolk suspended in the center. >> this is the idea of what if we were to be feeding our chickens truffles? would their eggs become like...