Intensity: HIGH | Season: Peak herbs, peas, strawberries.

Main

Cheese soufflé (Gruyère) Wed — one-shot, eat immediately. Green salad, vinaigrette.

Sides

Japchae-inspired glass noodle salad · Greens with doenjang/miso · Carrot rapé

Bread

Sourdough rye + wheat

Porridge

Rotate variations.

Breakfast

Rye + miso compound butter

Dessert

Chocolate mousse (refined from W5 — add gelatin, unmoulding) Fri · Raspberry gel insert (agar, freeze)

Universal Components

Chocolate mousse base — Aerated ganache. Crème anglaise + gelatin + whipped cream = light set mousse. This is the base for all entremet mousses.

Raspberry gel insert (agar) — Fruit purée + agar → set → cut to shape → freeze. Frozen gel survives mousse pour in entremet. This is the technique for all future entremet inserts.

🧪 Lecithin foam revisit — miso foam on soup — Apply W8 technique to savoury context.