Meredith Larke
Uchi | Houston | September 2019
Featured Dishes
Foie Gras Candy Bar: Hazelnut Dacquoise, Candied Black Sesame Seeds, Crushed Hazelnuts, Truffle Caramel, Foie Gras Semifreddo, Chocolate Magic Shell, Smoked Vanilla Salt
Blueberry Upside Down Cake: Lime-Mascarpone Pound Cake, Pickled Blueberries, Pink Peppercorn, Taro Cream, Taro Tuile, Dehydrated Pound Cake, Coconut-Lime Sorbet, Blueberries
Watermelon, Cantelope, Yuzu Simple Syrup, Lemongrass Tapioca, Fermented Watermelon-Thai Lime Sorbet, Candied Coconut, Micro Basil
Fried Milk, Whole Milk Ice Cream, Baked Milk Chocolate Ganache, Salted Dark Chocolate Fudge, Toasted Milk Blondie Crumble, Cocoa Tuile
Photography by Will Blunt
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