Sweet n sour chicken • Chicken breast 1 portion = 2 sharing 100 gr each • Tasting = 50 gr per portion• Chicken breast• 3 ml Truffle oil • 30 gr mango coulis• 1 gr agar• 5 gr activa• 10 ml ponzu vinegar • Roll chicken to equal in size, stud the chicken with niddle all round, fuse with truffle oil and put in vacuum bag

and cook 19 mins @ 65 degrees and finish @ 10 mins @ 65 degrees• Langoustine espuma • 10 gr carrot • 10 gr leek • 10 gr red onion• 10 ml sake • 5 ml tysu no moto • 20 ml chicken stock • 30 gr Langoustine shells • 50 ml water• Baby bok choi• 1 in no = 5 gr• Sweet n sour gel• 2 litre Chicken stock• 1 in no red chilli• 6 in no kaffir lime leaves• 20 ml white wine vinegar• 5 gr tarragon• 5 gr coriander• 1 in no bay leaves• 1 lemon grass • 1 lime • 2 oranges• 30 ml Worchester sauce• 30 ml kimchi paste• 45 ml honey• 30 ml kabayaki no tare• 15 gr mi;ld tbassco• 40 ml hp sauce• 1 in no carrot• 1 red pepper• 30 gr Szechuan pepper• 350 ml sake• 1 red onion • 15 gr cardoman • Sweet all vegetables off till soft and add to in fused stock, simmer for 5 hours over light heat and drip through

coffee filter in fridge over night .

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