Food Snob:
Sketch - Amuses Bouche: Japanese Vodka Jelly, Turnip Soaked Campari; Colombo Meringue, Goat’s Cheese; Feuilletine of Pineapple and Smoked Eel; Fennel, Orange, Coconut; and Tuna and Chantilly Cream, Cumin Crackers
Food Snob:
Sketch - Foie Gras Chantilly with Toasted Hazelnuts, Baby Squid Salad; and Vialone Nano Rice Water with Mirin, Crunchy Sweet and Sour Vegetables
Food Snob:
Sketch - Roast King Scallops Spiced with ‘Terre de Sienne’ / Chicory Fondue; Roast John Dory Fillet in Espelette Butter; Green Cabbage Marmalade ‘Kimchi’ Style
Food Snob:
Sketch - Roast Chicken and Blue Lobster in Vegetable Broth / Chicken Breast and Lobster Finely Sliced and Shaved Turnip / Lobster Bisque with Curcuma / Cubes of Frosted Foie Gras
Food Snob:
Sketch - Roast Breast of Duck with Cinnamon Stick; Glazed Fillets in a Banyuls Jus and Bitter Chocolate Sauce; Autumn Fruit Marmalade and Pumpkin Velouté
Food Snob:
Sketch - Petit Fours: Chocolate and Lemon Verbena; Pâte d’Amandes with Pistachio; White Chocolate with Rhubarb; Blackcurrant in Marzipan; Marshmallow with Tarragon; and Apple and Tandoori Gelée