A tour de force of molecular gastronomy close to Lake Geneva, December 2006.
Highlights:
#1 the highly conceptual/artistic nature of a degustation menu that ran to about 20 courses
#2 the humour of the ‘carrier pigeon’ arriving in a sous vide bag inside an airmail envelope
#3 watching other customers ‘smoking’ the pain d’epice cigar – which had been frozen snap hard in -196 degree liquid nitrogen
