Arpege’s Egg

In the hopes of making culinary leaps and bounds, we decided to set slow-cooked egg yolks in a smoked maple jelly topped with vanilla fleur de sel and surrounded with sweet cream. We tasted and thought, brilliant! After digesting the dish, we realized we just borrowed the flavors and tastes of Alain Passard’s signature egg with maple and sherry vinegar. Well, the tastes, textures, and aesthetic work well, so we will continue to refine it. Pictures are in the “EGG” photo album.