"Ratatouille". This is the signature dish from molecular gastronomy chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan. It consists of 15 types of vegetables that have all been cooked and prepared separately and then fused together into one bite-sized package.
Asian “Coca de Vidrio”, translates to “glass coconut”. Thin, glass-like flatbread represents melted crystallized sugar. This dish was created from a sheet of Japanese oblate paper, which is a clear, paper-thin edible paper made from potato starch, often used for packaging hard-to-swallow medicines. In this dish the obulate was made into a crispy roulade speckled with various Asian herbs and a strip of black sesame paste. Created by molecular gastronomy chef Jose Andres at his restaurant…
"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.
I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*