Gele Gids Quotes

Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gelée!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth ~ Yuto Tsukuda

The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind. ~ Julie Powell