Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano

Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran Adrià’s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.


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