“This is chocolate spaetzle with grilled strawberries with cocoa-nib meringue, and balsamic-vinegar ice cream swirled with strawberry sorbet. The strawberries are grilled à la minute, and the sorbet is cool, so there’s a contrast in temperature and in texture: crispy and creamy. We like you to start with this one and work your way clockwise to the soda.”
“This is called bostock, which traditionally is brioche twice-baked with almond cream. We make a citrus brioche lightly soaked with kümmel syrup, topped with almond cream, sliced almonds, and oven-roasted strawberries, and then pure strawberry fluid gel underneath. It has classic roots, but it’s very forward.”
“We put a neutral ice cream in a Pacojet and add tons of fresh strawberries, so it’s super-creamy, with threads of fresh strawberry. The only sweetness comes from the strawberries. And then we add the strawberry and lavender fruit leather, which is like a fruit roll-up but intensely floral. The crispiness contrasts with the creaminess: Either by itself would be blah.”
“We make what amounts to a strawberry stock, just strawberries and water. We clarify it, carbonate it, and serve it with a tiny dice of fresh strawberries and a birch-beer broth to enhance it. Imagine a strawberry without any mass or bulk — pure strawberry flavor.”