Description
Chef Michael Voltaggio is famously an advocate of modernist cuisine, as driven by technique as by ingredients, and overall by the imperative of originality. His dish of young turnips and radishes is clearly inspired by the gargouillou of Michel Bras, a touchstone dish of modernist cuisine embraced by chefs like René Redzepi and David Kinch, but his version is subtly different: The lightly cooked vegetables are planted in the coffee-cardamom soil, sure, there's the requisite jellied underlayer (flavored here with nasturtium) and heaps of frozen yogurt transformed into powder snow in a Pacojet, but the composition seems his own.
