Those three words – Gelée d’huile d’olives


[Olive oil jelly] In autumn, with figs, a young brillat-savarin curd, and a warm sponge so full of vanilla seeds it’s almost grey. Perhaps, a few toasted and salted almonds for crunch. In winter, with caramelised apples, a white chocolate granita – not unlike snow, crystallised rosemary, and fresh apple bubbles. And maybe, a few […]

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