nanoox's photostream

Only for me, because only I had these wines and these add-ons... Amazing! 0:21 Alinea = OMFG. The meal of...

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Uploaded on Dec 12, 2010

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Dessert was chocolate, but on a plate, not painted on the table. Nitrogen frozen chocolate mousse....

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Uploaded on Dec 12, 2010  |  Map

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I had my hopes up for the famous dessert that Chef Achatz assembles on a silicon mat on your tabletop, but...

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Uploaded on Dec 12, 2010

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Um, not focusing well anymore. I LOVE Pedro Ximenez, and this gran reserva from 1982 was fantastic.

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Uploaded on Dec 12, 2010

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Hibiscus, vanilla essence, Bubble Yum (for real -- they extract the flavor!). Slurp it through a straw. Tastes like Bubble yum and chewy too!

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Uploaded on Dec 12, 2010

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Stunning tastes, served on a pillow. The pillow was inflated with vanilla aroma, and gradually deflated...

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Uploaded on Dec 12, 2010

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All complementary flavors to the crystalized tea: Meyer lemon, sugar, others.

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Uploaded on Dec 12, 2010

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Botrytis affected Semillon dessert wine.

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Uploaded on Dec 12, 2010

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Pineapple: ham, freeze-dried cherry. Pineapple glass with cherry dust. Bacon: butterscotch, apple,...

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Uploaded on Dec 12, 2010

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To pair with the first set of desserts, a white wine that's combined with cognac.

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Uploaded on Dec 12, 2010

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Bite down with your lips closed or you'll wear it. Pure black truffle flavor in the juice which filled my...

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Uploaded on Dec 12, 2010

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"footballs" of foie gras.

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Uploaded on Dec 12, 2010

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Love the dots.

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Uploaded on Dec 12, 2010

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The reasoning behind the dishes is because this is a tribute to a dish in the original Escoffier cookbook...

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Uploaded on Dec 12, 2010

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Tribute to Escoffier: breast of squab on a tart shell with onion pudding, pearl onions, foie gras,...

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Uploaded on Dec 12, 2010

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Change of place settings -- silverware and wineglass.

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Uploaded on Dec 12, 2010

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22:58 Black truffle, potato and over a wax bowl of cold potato soup. Pull the pin, and the truffle and...

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Uploaded on Dec 12, 2010

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Uploaded on Dec 12, 2010

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