BellyLT

For some reason I forgot to post the amuse form the dinner on Wednesday with Todd so here it is.
BellyLT
we sous vide the belly at 82C for 12hours, then pressed them, cut and seared at low temp rendering out the skin. The L is arugula puree, the T is waterkist tomato heart, and the bread component was a brown butter powder we made with maltodextrin and the we ground brioche crouton and sifted the two together.