Atera

Photographs from my meal in United states ,New York at Atera July 13, 2012.

1st Course: Frozen cheese

3rd Course: Deep-fried sunchoke with sheep's buttermilk

2nd Course: Flax seed cracker, coriander

3rd Course: "lobster rolls" with a dried yeast meringue

4th Course: Horseradish parfait with radish mustard

5th Course: "Pickled quail egg," quail egg emulsion bound by xan

5th Course: "Pickled quail egg," quail egg emulsion bound by xan

6th Course: Razor clams, hollowed "baguette" with razor clam emu

8th Course: Lumpfish caviar, sourdough

7th Course: Lichen cracker with malt puree and herb emulsion

8th Course: Lumpfish caviar, sourdough

9th Course: Green almonds, cucumber, fresh almond milk

Fresh almond milk for the 9th course

10th Course: Diver scallops, pickled green tomatoes, sesame

11th Course: Peeky-toe crab, tapioca, toasted shrimp and wild gi

12th Course: "Ramen" made from squid

13th Course: Dried beet "ember"

14th Course: North coast halibut, young garlic, whey

15th Course: Veal sweetbreads, savory hazelnut caramel

16th Course: Four story beef strip, marrow

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17th Course: White rose, wildflower sherbet

Chemex

19th Course: Strawberry shortcake, sild strawberries, raw milk i

Chemex pour over

18th Course: Peach, sunflower toffee

20th Course: Chocolate truffles

20th Course: Churro, salsify, white cardamom, cinnamon

21st Course: Toasted nuts