Chef Mario Buccellati | Plant-based Restaurant Consultant

Palette Cleanser from July’s tasting menu.

Mandarin Sphere with a Mint-Lime-Cucumber Granita, Candied Lemon Peel, and White Borage from the Garden.

This was inspired by Ferran Adrià at elBulli in Spain. He developed a technique called Reverse Spherification. It’s when a calcium-rich liquid is put into a sodium alginate bath. The liquid forms a membrane around it similar to an egg yolk. Ferran showcased this innovative technique with his Liquid Olive Dish.

It’s a one-bite course that bursts freshness into your mouth and completely resets the palette. The cold refreshing flavors of orange, mint, lime, and cucumber explodes on the palette to wash away the previous course. It is a sensational experience.

The White Borage flower grown in our garden also has a slight cucumber taste that fits right in.

#eighteatexperience #vegan #plantbased #reversespherification