Intensity: MEDIUM-HIGH | Season: Wild garlic, radishes.

Main

Pan-fried white fish, brown butter + lemon Wed · Vegetable tart (leek + goat cheese) Mon

Sides

Wild garlic pesto · Grated carrot sesame salad · Soy-braised eggs (mayak gyeran, make 6)

Bread

Sourdough country loaf · Glass bread (second attempt — adjust hydration from W4)

Porridge

Dark chocolate + sea salt variation. Cocoa in dry mix, shaved chocolate + fleur de sel on top.

Breakfast

Porridge · Soy-braised eggs on glass bread · Brioche (mix + retard)

Dessert

Dark chocolate mousse Fri

Universal Components

🧪 Pâte de fruit — blood orange [CAFÉ] — First pectin candy. Ratio: 40:45:10:2–3:1–2 purée:sugar:glucose:pectin:acid → 107°C. Pectin needs ≥60% sugar + acid to gel. ↑pectin = firmer, rubber. ↓pectin = doesn't set. ↑acid = faster set (can seize in pan). Different fruits have different natural pectin — adjust. This is a café staple — master it.

Wild garlic pesto — Raw green + fat + nut + acid + salt. No fixed ratio — taste and adjust.

Compound butter: wild garlic [CAFÉ] — Flavoured fat, frozen log, slice to order.

Ratios Introduced