Bird Bath

We created this consomme-style soup for our ‘Sublime’ tasting menu in London and have served it on many auspicious occasions since. The idea was adapted from the practice of pressing the juices from roasted bones of duck that was made famous by La Tour d’Argent restaurant in Paris more than a century ago. We applied the same ‘pressing’ principle to raw bones after meticulous cleansing, which produces a golden elixir with great clarity and an intense depth of flavour. In London I used a comb