Every culture has a version of an egg custard, just as they do blood sausage- two things I am tremendously passionate about. When we began to think about a custard for our tasting menu, I knew I wanted it to evoke the sea, as well as the air, and be light and ethereal. A chawanmushi style custard was the most delicate choice. A Japanese style, but made irrevocably with our touch. Plated in very ancient, very stunning silver egg cups found in Denmark. Oyster & Truffle “Chawanmushi” @lestroischevauxnyc