Onion Puree News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> one of our roles here has always been to take away excess money from people who don't know what to do with it, who can't think of a better idea about how to spend their money. in the old days, the mechanism for doing that was you would throw it on a table. put that into the context of throwing away a bottle of 7-up in a club, that's only just -- we're slightly more honest about it. >> if you're talking crass commercialism in the very best sense of the word, this is it. is this the cultural center of the country? we may not want to think it is, but is it? >> what is the rest of the...

Air gives us opportunity, all of a sudden, water is not water anymore. water has a body, belongs. 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: ...

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 flavorful. >> waiter: gentlemen this is...

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 flavorful. >> waiter: gentlemen this is...

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. >...