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This dish was inspired by the winter seasons and the ever glowing lamb selection. We took the concept of lamb in the forest and tried to interpret the sensual feeling one might encounter when hunting. We used pine and juniper and used some techniques that played well with the texture and balance. We originally wanted to use duck breast but felt the dish would have more to offer with slight game notes as well as the sauce which made the dish.
So why modernist cuisine? The people that inspired us during our culinary careers were the greats like chef Thomas Keller, Ferran Adria, Rene Redzepi, Marco Pierre White, David Kinch, and Heston Blumenthal. They taught us that food could be more than something you just enjoy to eat, but it could be art. We learned from their books and their protégés that it was about the whole experience. They showed us how we can layer textures, flavors, aromas, and turn food into something much more profound.
Foraging seemed to be a logical thing for us to do. What better way to showcase the Paleolithic philosophy then by taking the gathering aspect of the name, and...
