The king crab soufflé trembled like something alive undersea as it descended to the table. It was a pale, truncated dome served in a pale, high-sided bowl, and the dark, seaweed-looking confit of young Swiss chard leaves and the blood-dark shavings of prosciutto that perched upon it made it look less like food than like something precious snatched from a coral reef. And the taste! Like the smell of seawater on skin: sweet, subtle, pale, oceanic. The chard added a vegetal strength and accented the sweetness; the prosciutto threw a spotlight on the creamy texture. It was the kind of dish you can taste in your mind for the rest of your life, it was so unique,... More >>>