Course 03 of 07 · fires at +0:24
Sunchoke
black garlic, hazelnut, cured yolk
Sunchokes roasted in their skins until the inside turns to custard.
Black garlic aged six weeks in the kitchen, whipped with the roasting juices.
Toasted hazelnut, and a yolk cured in salt and sugar, grated over the top.
On the plate.
The sunchokes roast in their skins at the back of the hearth for three hours, until the inside turns to custard. The black garlic is made here: whole heads kept at 60°C in a warming cabinet for six weeks, then whipped with the roasting juices. The yolks cure for four days in salt and sugar, dry overnight on the smoke shelf, and are grated cold over each plate.
Served warm on dark stoneware. Split the skins with your spoon.
Where it comes from.
- Sunchokesa farm in Calverton44 mi
- Garlica farm in Riverhead41 mi
- Eggspastured hens in Mattituck50 mi
If you cannot eat it.
Contains: tree nuts, egg, allium
- No tree nuts
- Toasted pumpkin seed instead of hazelnut.
- No egg
- Grated smoked beet instead of cured yolk.
- No allium
- Sunchoke-skin caramel instead of black garlic. Needs 48 hours.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 02 of 05, in the wine pairing
Cantina Lumen Basso, Collio, Friuli, 2021. By the glass, 20.
In the tea pairing: verjus and sorrel.