In my opinion, people love nature by instinct, sand, rock, forest, snow... it always inspire human creativity and art. And diner love 'experience' on the table not just by taste and also all five senses, egg shell, sound, fire, viper affect... there're many way to associated with diner's senses. These kinda 'way to think about food and dining experience is hugely inspired by chef Grant Achatz when I was in Alinea.
For this dish, I decided to make nitro smoke meyer lemon cloud.... I must admit nothing so new or innovative, some may call it 'old fashion' done by El bulli 10 yrs ago or cheap copy of Alinea. But I can least say this dish is composed based on flavor profile and not trying to be so 'cool' without reason. The worst case the molecular technique is used is putting foam, making agar gel or something without reason or purpose and fucked up the dish. But on this case, smoke and cloud gives a good visual impact(although no smoke on the picture above...) and nitro give nice icy temp to take this dish to next level.
The picture blow is one from the development process. Being honest I personally like this present better than finalized presentation above, but ... Chef Chemel likes the above presentation, so the picture above is not the best picture, but Baume 'official' presentation!(laugh)
Caviar a la Baume: Caviar, meyer lemon cream fraiche, cognac compressed green grape, blinis, nitro meyer lemon cloud
Next: final post from Baume summer menu, 'Fromages en salade'