Frankincense

At the fat duck they used it with a clear venison broth. I'm not really sure what to do with it. Use it for smoking? It has a fragrance vaguely reminiscent of pine when burned.

Douglas Fir Ice Cream

This is not particularly creative or original. What I wanted more so was to test a cold infusion. We didn't manage to capture the citrusy aromas that filled the room as we crushed the needles but we also didn't extract any of the bitter or resinous compounds. Most importantly it did not come off like eating cleaner. The ice cream is made without cream because we wanted the flavor to be short lived on the palate. The pine flavor has a long lasting effect, however. It would be impossible to place this anywhere but at the end of the meal.

30g needles, picked and washed (about 1 cup)
120g sugar
6 egg yolk
500ml milk 3.25%

Using a mortar and pestle, pound the needles until they become very fragrant.

Whisk the sugar and egg yolks together.

Bring the milk to a boil in a small pot. Pour the hot milk over the sugar and egg yolks, whisking.

Strain the ice cream base and chill thoroughly.

Vacuum seal the ice cream base and crushed needles together. Refrigerate 48 hours.

Strain and churn.

Fall tasting menu

Chicory
smoked quail, banana, dandelion

Mandarin-acorn Squash
oyster-emulsion, cashew, sichuan peppercorn

Cured Duck Breast
mangosteen, taro, bear’s garlic

Shrimp
chestnut-bacon, leeks, malegeuta pepper

Langoustine
rose-steamed, lady apple, parsley

Lobster Seared
barbados cherry, bok choy, black-eyed pea foam, rosemary

Wild boar ragout
marinated fig, buckwheat, tasmanian pepper

Poached Lamb saddle
bean sprout, curry leaf

Loin of Venison
hyacinth bean, black apple foam, strawberry leaves