Intensity: MEDIUM | Season: Stored apples, spring herbs, first leeks.

Main

Braised lamb neck, green apple + rosemary Mon → Mon–Wed. Root purée.

Sides

Ginger-scallion sauce · Pickled carrot · Braised leeks

Bread

Biga white tin loaf · Glass bread first attempt (95%+ hydration) — push your handling. Barely holds shape. Wet hands, minimal touch.

Porridge

Apple + miso caramel variation. Swap malic for citric acid. Compare.

Breakfast

Porridge · Brown butter madeleines [CAFÉ] · Glass bread (fresh, eat within hours)

Dessert

Apple tarte Tatin Fri

Universal Components

Salted butter caramel sauce [CAFÉ] — Same base as soft caramels but ↑cream (35% vs 24%), ↓temperature (110–112°C). Same family, different endpoint = pourable vs chewable. Ratio is similar, temperature is the variable.

Brown butter (large batch) — Not a ratio, a transformation. Milk solids → Maillard. Keep on hand always.

Ginger-scallion sauce — Ratio: equal parts scallion + ginger, half part sesame oil, quarter part soy, dash rice vinegar. Goes on everything.

Ratios Introduced

• Caramel sauce: same family as W1, ↑cream to 35%, temp to 110–112°C