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Turns out, they both know a thing or two about efficiency— whether it involves a touch-sensitive faucet or nose-to-tail cooking. See what else comes up as the two discuss the origin of inspiration and how it translates to the kitchen.


1 Whole chicken
2 Spanish onion, peeled and diced
3 oz. canola oil
6 garlic cloves, smashed
1 garlic clove, minced
1 oz. fresh thyme
3 oz. celery, diced
8 oz. baby carrots, tops removed, peeled
4 oz. blue foot mushrooms, sliced
3 oz. white wine
6 oz. cauliflower, sliced .-inch thick
4 oz. unsalted butter
2 oz. extra-virgin olive oil
1 oz. parsley, chopped
6 farm eggs
Kosher salt, sea salt, black pepper to taste

Butcher chicken into legs, bone-in thighs, and boneless skinless breasts. In a Dutch oven, add canola oil and cook diced onion, smashed garlic, thyme, celery, and 1 oz. of chopped baby carrots.

Season and roast chicken thighs, legs, and bones until golden brown. When vegetables are tender, add roasted chicken pieces and drippings. Stir to combine. Cover with cold water and add wine. Cook for 1 hour 45 minutes. Strain, saving both liquid and chicken. Pick chicken from the bones. Dice the chicken breads, and season with salt and pepper. In a saut. pan, melt butter, and add mushrooms. Cook until tender. Add minced garlic, cauliflower, and sliced carrots. Season with salt and pepper. Add 4 oz. of the chicken braising liquid. Bring to boil and reduce heat.

Add the picked chicken and return to simmer. Check seasoning and adjust with salt and pepper. Finish with olive oil and parsley.

With an immersion circulator, from cold, heat 8 eggs to 60.4 degrees Celsius. Cook for 1 hour 45 minutes, and then reduce heat to 54 degrees Celsius for 15 minutes or up to 4 hours.

Place a spoonful of parsnip purée onto plate. Spoon in chicken and mushrooms, making a nest for the egg.

Crack the egg into a bowl with a slotted spoon, place on top of the mushroom and chicken ragout.

Season egg with sea salt, olive oil, and garnish with chili threads. To eat, mix the egg with the ragout and puree. This dish will have a stew or soup feel to it.

8 oz. parsnips
1 garlic clove
2 shallots
4 oz. butter
1 oz. milk
Salt and pepper to taste

Melt butter in a small pot. Add garlic, shallots, and cook until tender without browning. Add parsnips and a splash of water. Cover and cook on low until water evaporates. Add milk, cook until parsnips are tender. Pur.e with a stick blender. Reserve and re- heat, or hold warm.