"Choucroute," Granny Smith Apple, and Dijon Mustard. The dish also included cabbage from French Laundry's garden across the street. The pork was sourced from Pennsylvania and was very fatty, very flavorful. Also, according to our server, the apple on top was compressed, sealed in a vacuum bag, and cooked sous vide. Sous vide is a controversial way of cooking that maintains the integrity of the food by heating it at low temperatures for long periods.
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