8 Responses to “A Modernist Christmas Feast”

  1. sara says:

    Wow-ee, everything looks amazing! I’m particularly enchanted by those deep fried brussels sprouts…I love brussels sprouts and I can just imagine how amazing they would be prepared like that! Gorgeous photos too. :)

  2. Scott says:

    Max, thanks for posting this – it looks like quite a feast!

    Tomorrow, I’m going to try the sage foam recipe. However, I’m a little confused by the procedure. Can you clarify when to add the sugar, versawhip and Xanthan gum?

    Also, how stable is this foam relative to temperature? Will it break like whipped cream if I put it on a hot dessert?

    Thanks again!

  3. Scott says:

    Tonight I made the brussels sprouts and a variation of the foam to accompany sous vide salmon with mascarpone, a challah crisp and spherified hot sauce. For my foam, I used watercress instead of sage. The foam was delightfully sweet, though the subtle flavor of the watercress didn’t quite carry through as strongly as the sage may have.

    Thanks again for posting this!

  4. alain parrain says:

    ohohoh max
    that’s amazing

    so happy to read this and…the recipes!

    on t’attend à Lyon


  5. I love the innovativeness in recreatiing these dishes. Welcome to modern day cuisine!

  6. Downs1000 says:

    How do i turn this into a sandwich the following day for watching football???

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