Alpaco chocolate mousse “stones” topped with meringue mushrooms and served on a sprinkling of chocolate soil. A hidden spoonful of lemon curd is ensconced within each pebble, acting as a brightness to lift the rich flavors.
Foie gras cotton candy from José Andrés of Bazaar in the SLS Hotel in Los Angeles, CA. Andrés learned to cook from the one and only Ferran Adrià of El Bulli (!) -- sadly, Bazaar is incompatible with my palate.