“We use lobster stock, purée sea-urchin roe into it, and then add cream, warming it all up gently before adding the gelatin and seasoning. The roe is pure flavor.”
“The gelée is essentially a shellfish consommé; it’s very oceanic, but the creaminess of the panna cotta mellows the flavors without contrasting too much against them.”
“The panna cotta is topped off with a good dose of Agroittica farm-raised osetra caviar, which is the best out there.”
“The purple and green seaweed has a neutral flavor but a very crunchy texture.”
“This seaweed has a nice salty flavor and is crispy rather than crunchy. The fact that the nori gives the dish some color was just an added bonus.”