Last week I had a business meeting with so partners for my Manhattan Project, so I suggested no other than my friend Wylie’s WD-50.

As always the food was amazing!

There were a few stand out items…………..

The best of which is in the photo below (sorry for the poor quality, it was taken using my iPhone), it is effectively a sponge made from Foie Gras terrine. It is a technique using the vacuum machine to aerate and set the mix. It is a technique which is now widely used but never in this format from what I have experienced. It was technically perfect with an even bubble pattern throughout the whole terrine.

Another was a small bowl of what looked like fettuccine but infact it was scallops which had been fussed together using Transglutaminase. I was a little annoyed as I had done exactly the same technique 2 years ago but I never thought of cutting it into fettuccine. I used mine to make a Rubiks cube when I was helping to coach the Spanish team for the Boccuse d’Or.

Of course Wylies False Sorbet Bagel is always a winner, the shock of the sorbet fools people everytime!

To finish a great meal with desserts from Alex Stupak is always a pleasure! I love his false tarts which are so convincing that you find yourself chopping at the plate as you assume the pastry on the outside is hard when in fact it’s very soft. The tart he prepared this time was hazelnut with coconut, chocolate and Chicory.

The boys both front and back of house did an amazing job to make us feel welcome, comfortable and very satisfied!

Something I did about 10 months ago but never really wrote about was an inverted poached egg………………

When decontructing a dish there are many things you need to think about in order to make it good and of course so the guest doesn’t get too confused while eating it, Make it understandable:

• If you are Trying to remind your guest of something they have eaten before but in different format than they need to get it without being told.
• If you are coming with a New flavor profile then put it into a technique they understand and the reverse is if you are coming with a new technique then have flavors they understand. If you come with a totally new technique and a new flavor profile you will confuse the guest and possibly alienate them for the rest of the meal.

In this particular dish I have combined the famous Tortilla Espanola and the traditional poached egg…………….

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