Years ago when Joël Robuchon’s restaurant, Jamin, was still on the Rue de Longchamp, I had one of the most sensational gelled soups of my life. It became one of his specialties. I think it must have been of great help in getting his three stars.
The top was a creamy white layer that was cauliflower. As my spoon slipped through that, it came to a softly gelled layer of beef consommé that in turn blanketed a layer of caviar. That is a little rich for my usual wallet.