Strawberry frozen yogurt with carrot crumb and a crystallized carrot chip.
Strawberry sorbet with sous-vide cheesecake, thyme gel, and Meyer lemon.
Compressed strawberries with Thai basil and Schezwan pepper gel, black pepper biscuits, and basil tops.
Brioche pain perdu with strawberry preserves, peanut butter powder, and grains of paradise maple syrup. Surprise! It's gluten-free (made from Cup4Cup gluten-free flour).
A closer look at the final course. The pain perdu was exceptionally well executed: soft, eggy, and thoroughly drenched with custard that had just a splash of rum in it.