Course 07 of 07 · fires at +1:12
Burnt honey
smoked cream, bee pollen, oat
Honey taken past dark caramel, until it just begins to smoke.
Cream and yolks set with that honey, then cold-smoked above the embers.
Bee pollen, an oat praline, and one candle, lit at the counter.
On the plate.
Honey from Cold Spring Harbor is cooked in a copper pot past dark caramel, to the first wisp of smoke, and stopped with cream. Cream and yolks are set with it overnight, and the custards sit on the cool end of the smoke shelf for most of an hour before the first seating. Lio makes the oat praline in the morning; the candle is beeswax, lit at the counter, and on an occasion it goes to that guest first.
Served cold in a small dark dish with a warm spoon. Blow out the candle when you are ready.
Where it comes from.
- Honeyhives in Cold Spring Harbor6 mi
- Creama dairy in the Hudson Valley110 mi
- Oatsa mill in the Hudson Valley110 mi
If you cannot eat it.
Contains: dairy, egg, gluten
- No dairy
- Oat-milk custard instead of smoked cream.
- No gluten
- Toasted buckwheat praline instead of oat.
- No egg
- Set with agar instead of yolk.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 05 of 05, in the wine pairing
Riesling Auslese 'Schiefer' (375 ml)
Weingut Oberkalt, Mosel, Germany, 2018. By the glass, 16.
In the tea pairing: oolong, 2009.