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luyaozers: 17th Course: Dark chocolate pinata
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luyaozers: 17th Course: Dark chocolate explosion
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luyaozers: 17th Course: Dark chocolate pinata with cotton candy, waffles, ice cream, chestnut, rye, and birch syrup in liquid nitrogen; orange and red wine poached pear reductions
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luyaozers: Grant Achatz working
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luyaozers: 16th Course: Sour green apple taffy balloon with helium
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luyaozers: 15th Course: Citrus infused tea
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luyaozers: 15th Course: Carrot sorbet, coconut powder, white sesame paste, caramelized honey
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luyaozers: 14th Course: Ginger 5 ways
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luyaozers: 13th Course: Pork many ways - pain d'epices, turnip, orange
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luyaozers: 12th Course: Black truffle explosion- black truffle ravioli with romaine and parmesan
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luyaozers: 11th Course: Duck confit, neck, breast, mousse and foie gras, topped with duck jus
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luyaozers: 11th Course: 60 toppings
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luyaozers: 11th Course: 60 toppings
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luyaozers: 11th Course: 60 toppings
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luyaozers: 10th Course: Golden potato with black truffle, parmesan and truffle soup
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luyaozers: 9th Course: Halibut in Oaxacan mole, corn truffle with bone marrow custard, avocado 2
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luyaozers: 8th Course: Blis Elixir tea
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luyaozers: 8th Course: Maitake mushrooms with pumpernickel, black garlic puree, brown rice puffs, and blis elixir 2
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luyaozers: 8th Course: Blis elixir
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luyaozers: 8th Course: Burning stones
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luyaozers: 7th Course: ehu with white soy and ginger
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luyaozers: 6th Course: Shrimp head with togarashi and pincage aioli
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luyaozers: 5th Course: Onaga with lemongrass tea, star anise and volcanic ash salt
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luyaozers: 4th Course: Roasting scallops
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luyaozers: 4th Course: Scallop with mirin and bonito
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luyaozers: 3rd Course: Pineapple distillation
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luyaozers: flowers
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luyaozers: 2nd Course: Butternut squash, muscovado, finger lime
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luyaozers: 2nd Course: West Indies spice vermouth
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luyaozers: L. Aubry Brut with Dry Vermouth