Intensity: HIGH | Season: Strawberries, early summer.

Main

Duck confit (cure Mon, fat + cook Tue 150°C 3h, eat from Wed) → shredded, crisped, on everything

Sides

Gochujang cucumber · Kongnamul-guk (bean sprout soup) · Pickled daikon

Bread

Sourdough country loaf · Rye crispbread [CAFÉ]

Porridge

Rotate best variations so far.

Breakfast

Crispbread + duck rillettes · Egg + gochujang cucumber

Confectionery

Refined soft caramels — espresso variation [CAFÉ]

Universal Components

Miso caramel [CAFÉ] — Caramel base + white miso off heat = sweet-salty-umami. Principle: savoury umami in confectionery. Uses: sauce, bonbon fill, tart component, on ice cream, café jar dessert. This is a signature component.

Caramelised white chocolate [CAFÉ] — White chocolate spread thin, bake 120°C, stir every 10 min until amber. Maillard in cocoa butter + milk solids. Uses: ganache, bonbon, mousse base, on toast.

Rye crispbread [CAFÉ] — Thin rye + seeds, rolled ultra-thin, baked crisp. Lasts indefinitely.