That's right. I've got a chef's jacket for this. Boom.
It lulls you into a false sense of the-food-will-be-awesome-because-she-wears-a-chef's-jacket. It even has larger pearly buttons. Every dish was made and tested at least 3 times yet this is a classic example of it looked better in my head. So I'll jump straight into it.
I was so excited to learn that Heston Blumenthal had published a recipe for Lickable Wallpeper, but then, it was only for sausage flavor. I could youtube how he made the other flavors, but I don't own a centrifuge. This is the part where I curse centrifuges for costing so much. And PacoJets. And ThermoMixers.
The first main; Chilled Chicken and Pâté de Poulet. This is more symbolism than shocking. Boiled desiree potatoes were rocks, blanched asparagus heads were the vegetation, fried wonton leaves were leaves, sliced chicken was paving stones, pâté was cement, blitzed olives were dirt and chips with filling were the carrots.
I hope this