Sweet and Salty

We never pass up the chance to do some laser-cutting. Inspired by sculptor Alexander Calder and his free-standing abstract structures, we designed our own special stabile for a dish called Sweet and Salty. As its name suggests, the concept of balance was fundamental to this dish—in both flavor and aesthetics. The dish featured duck chicharrón on the left and duck fat toffee on the right. Here's a behind-the-scenes look at its construction for our 21-course dinner honoring Chef Albert Adrià.

Видео Sweet and Salty канала Modernist Cuisine