Taking something as simple as an egg and turning it into one of the best dishes on the menu definitely speaks volumes of a Chef's skill.

This biodynamic egg is perfectly slow-cooked at 63°, it's golden, wobbly yolk offering a creamy and intense flavor. Combine this with a light and smooth unagi mousse and surprisingly zesty foie gras emulsion and you've got a winner.

Pain d'épices and brioche crumb add texture, a tinge of gingerbread spice and salt to the dish. God, how I love slow-cooked eggs.