chez pim:
James Syhabout piping creme fraiche into the eggs
chez pim:
caviar and avocado puree
chez pim:
plating
chez pim:
amuse bouche: sea urchin, oyster, seawater gelee, and crisp seaweed
chez pim:
David Kinch of Manresa finishing his oyster and uni amuse bouche
chez pim:
Julie, Alain Passard's sous chef setting up the space
chez pim:
Alain Passard's watchful eyes: it's his name on the door (or on the dish rather)
chez pim:
Fabien thinks the plancha is too hot
chez pim:
meticulous
chez pim:
watchful
chez pim:
the finishing touches
chez pim:
plating Alain Passard's scallops
chez pim:
...the way his grandmother Louise used to do it
chez pim:
Gerard Boyer
chez pim:
the ambiance
chez pim:
Le Cinq team getting serious about the prep
chez pim:
setting up the line of plates
chez pim:
adding sauce
chez pim:
Monterey Spot Prawns with aged parmesan "lasagna"
chez pim:
The Le Cinq team, without Phillipe Legendre who opted not to show up
chez pim:
the line is 20 deep to plate the Manresa "Hunting for Mushrooms" dish
chez pim:
each one with a component, and the plates travel down the line
chez pim:
Forest Floor: Hunting for Mushrooms
chez pim:
Gerard Boyer setting up his line
chez pim:
plating
chez pim:
roast duck, fennel, fruit chutney, verjus sauce
chez pim:
Thomas Keller setting up his meticulous line
chez pim:
observant
chez pim:
plating the beef course
chez pim:
Colette de Boeuf Grillee, leek, prune, and potato "mille feuille", with black truffle jus
