Yes, I realize it may be a little weird to take pictures of your food and then blog about it but I don't care. Don't worry I didn't post a picture of them all, just some of our favorites.
This dish was called RHUBARB with goat milk and onion, on a pillow filled with lavender infused air which slowly leaked out
We called this "Carney Food." On the left is a mustard sorbe with passionfruit and allspice. Doesn't taste weird at all. In the middle was a smoldering cinnamon stick with a fried sweet potato on the end. On the left was bacon cooked in butterscotch, apple and thyme.
SOFT SHELL CRAB with carrot, five spice, and duck
PIGEONNEAU a la Saint Clair (a famous french dish made from the original early 1900 recipe) mazing, and not surprising since Chef Achatz worked at the French Laundry.