We were able to convince a friendly insider to sneak us a copy of the menu from per se a couple days before the event to see if it would be possible to execute such lofty food from our studio and serve it in home kitchens. With that one sheet of paper we dove into reverse engineering for twenty-five of the most technical dishes of haute cuisine in world, from simple menu description.
The above menu does not include the following passed canapés
Chef Keller
Salmon Cornet – Marinated Atlantic Salmon with Black Sesame Tuile and Red Onion Crème Fraîche
Lamb “BLT” – “Petit Salé”
Chef Achatz
Puffed Idiazábal – Yeast, Mustard Seed
Smoked Salmon – Yuzu, Caper
