On the Cover
Saint Pierre’s Crab dish, a king crab with oscietra caviar and tuile, showcases the delicate balance between the sweetness of the crab and the saltiness of the caviar. Chef Emmanuel Stroobant uses clarified crab stock, crab meat and chervil leaf to make the jelly sphere. The dish is then garnished with oscietra caviar, steamed sweet potato, pattypan squash, mayonnaise of egg, miso, crab egg and ponzu sauce, filo pastry and micro cress. A regal tuile ring adds a crunchy texture to the dish.