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Welcome to the Atelier blog. Here, our creative team will share some of our thoughts, experiments, and experiences. Feel free to ask questions or post comments about anything we are doing. It is our aim to discuss with passion our particular style of dining in the hopes of further educating both ourselves and our friends and guests. Cheers!

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Straws and Agar

Date Posted: January 11, 2010

The insides of these very large straws make a useful mold for setting things in. The bottom ends are sealed and a liquid is gelled with agar and poured into them while still hot. After they are set, the tubes are pushed out. Because agar is used, these tubes may be reheated during service up to 80 degrees Celsius.

The final dish: wild gulf shrimp, pomegranate, coconut, lime, ginger, fennel, lemongrass and mint.

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