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!

beef

Pretty straight forward:
skirt steak (glued together) cooked in smoked butter
corn, confit peral onion, chanterelle mushroom, bone marrow butter, red wine, celery, wheat grass

oyster

kumamoto oyster gently warmed
bonito, butter whey, seaweed powder
simple and delicious.

White

Inspired by a dish by Jordi Roca called "Green Colourolgy", this is inspired by the color white,  I have even went as far as writing a Colourolgy menu, more colors soon!

Lemongrass, coconut, lychee, sesame,ginger, pinenut

looks alot like my previous dessert, I guess im going through a "traditional shape " phase.

banana, peanut, celery

Banana bavorise
peanut ice cream
celery gelle
strawberry yogurt
shiso