Rabbit

Rabbit with spanish chorizo
Rabbit loin glued together and wrapped in chorizo
rabbit rack
rabbit confit croquette
Carrot Puree
glazed baby carrots
natural jus
marcona almond bubbles

Photo credit: David Chou

Squab

Squab
pearl onions
arugula
pickled beet
foie gras emulsion

Photo credit: David Chou

chocolate

This is some dark chocolate we emulsified with foie gras and aerated in a vacuum chamber,  the structure itself is impossibly light and dissolves almost instantly.   This technique is not at all new, but for me, understanding technique is the gateway to inspiration.  This piece of chocolate has ignited a large number ideas already. 

squid

Squid with Mediterranean influence
fava bean
red pepper tomato juice
tomato seeds
anis

I'm trying to simplify my food, this is a good start.

mackerel

Spanish mackerel cured in lapsang souchong tea, red lentils, garam masala, parsley wasabi cucumber.

First off, I did not make this dish, Mike, my sous chef made it, However I did assist him in the butchering and curing of the fish.  the only thing i actually touched was the butchering of one side of the fish.   the aesthetic, however similar to my or any other modern chef is 100% Mike's.   it is truly a pleasure to work with someone who is as driven, passionate and talented as Mike,   He will no doubt do great things in his career.    Also I have never met someone as passioante about tea.  cheers mike!