Technical Documentation
Protocol Dossier
Lamb Nº1 — The Anatomy of Softness
DATE: 17.01.2026
REF: P-01-D
AUTH: V.
Visual Inspiration
Incubation
"A study in protection. The hard, earthy shell of sourdough contains the concentrated tartness of strained labneh and the collapsing sweetness of cured belly fat. Three textures, one bite: crisp yields to cool yields to warm."
Ingredients
1. The Belly
- Lamb Belly Slices: 150g
- Cure: 2 tbsp Coarse Salt + 2 tbsp Brown Sugar
- Glaze: 1 tbsp Honey + 1 tbsp Sherry Vinegar + ½ tsp Cumin Seeds (toasted)
2. The Labneh
- Sheep's Milk Yogurt: 300g (yields ~150g strained)
- Salt: ½ tsp
- Orange Zest: 1 orange
3. The Shell
- 00 Flour: 100g
- Cold Butter: 50g, cubed
- Sourdough Discard: 100g, cold
- Salt: pinch
Execution Log
Phase A: The Cure & Strain
Mix yogurt with salt; hang in muslin to drain (fridge). Mix salt/sugar cure; massage into belly; refrigerate.
Phase B: Texture
Rub flour/butter/discard; bake shells at 180°C (15-20m). Rinse lamb; confit in pan (med-low, 20m) until dark/shrunken.
Phase C: Assembly
Whip labneh with orange zest. Heat lamb with glaze (honey/vinegar/cumin). Pipe labneh into shell; top with hot lamb & zest.
The Membrane
"Raw interior meets cauterized surface. The loin is seared just long enough to create a threshold—forty-five seconds of contact, then ice. Burnt eggplant anchors it to smoke; pickled pomegranate ruptures the richness."
Ingredients
1. The Loin
- Lamb Loin: 200-250g block
- Rub: Salt + Generous Black Pepper
- Dressing: 1 tbsp Soy Sauce + 1 tsp Olive Oil + 1 tsp Lemon Juice
2. The Emulsion
- Eggplant: 1 large
- Garlic: 1 clove (grated)
- Lemon: ½ lemon (juiced)
- Olive Oil: 2 tbsp
- Cumin & Smoked Paprika: A pinch
3. The Pickle
- Pomegranate: 1/2 fruit (seeds)
- Brine: 50ml Cider Vinegar + 50g Sugar + 50ml Water
4. Garnish
- Fresh Mint: Small leaves
Execution Log
Phase A: The Pickle
Dissolve sugar in vinegar/water (heat gentle); cool. Pour over seeds. Refrigerate 48h.
Phase B: The Smoke
Char eggplant on open flame until black/soft (10-15m). Steam, peel, discard skin. Blitz flesh with garlic, lemon, oil, spices. Chill.
Phase C: Precision
Sear loin (hot pan, 45s/side). Freezer shock (20m). Slice thin (2-3mm). Dress. Plate over emulsion swoosh; top with pomegranate & mint.
The Marrow
"The protocol's center of gravity. Lamb neck, braised until the collagen surrenders into broth, becomes the cooking medium for rice. Wet, sticky, almost obscene in its viscosity. Against this: the elastic resistance of a properly rested chop."
Ingredients
1. The Broth
- Lamb Neck: 300g–400g
- Rice: 150g Carnaroli
- Braise: 1 Onion, 1 Carrot, 2 Garlic, 100ml White Wine
- Sofrito: 1 small Onion (finely diced)
2. The Chop
- Carré (Chops): 1-2 per person
- Butter: 2 tbsp
- Anchovy Fillets: 3-4 (finely chopped)
- Thyme/Rosemary: 1 sprig
3. The Cut
- Lemon Zest
- Parsley Leaves
- Garlic (small clove)
Execution Log
Phase A: Deep Flavor
Sear neck. Deglaze with veg + wine. Braise submerged (2hrs) until falling apart. Cool in liquid.
Phase B: Refinement
Remove fat layer. Shred meat. Mix shredded meat back into gelatinous broth ("Lamb Jelly").
Phase C: Alchemy
Cooking (T-25m): Sauté onion, toast rice, add Lamb Jelly. Add water gradually. Keep wet ("Caldoso").
Chops (T-5m): Sear chops. Add butter + anchovies. Baste. Serve rice, top with chop + gremolata.
White Noise
"Dissolution. Aerated yogurt mousse holds no structure—it collapses on contact. The crumble resists, briefly. Burnt honey cuts the sweetness and closes the loop: we end with sheep's milk, as the animal begins."
Ingredients
1. The "Cloud" (Mousse)
- Heavy Cream: 200ml (cold)
- Sheep’s Milk Yogurt: 150g
- Powdered Sugar: 2 tbsp
- Lemon Juice: 1 tsp
2. The "Crunch" (Crumble)
- 50g Spelt Flour + 50g Sugar + 50g Cold Butter
- Fennel Seeds: 1 tsp (crushed)
- White Chocolate: 50g (chopped)
3. The Honey
- Honey: 3 tbsp
- Salt: Flaky pinch
Execution Log
Phase A: The Bakery
Rub flour/sugar/butter + fennel. Bake 180°C (12-15m). Cool. Mix in white chocolate.
Phase B: Aeration & Fire
Whip cream/sugar/lemon to soft peaks. Fold in yogurt. Chill.
Boil honey until dark amber/caramel smell. Add salt. Pour warm over crumble-topped mousse.
Atmospheric Controls
"Curated ingestibles and sonic textures to modulate the dining experience."
Ardèche, France
Anders Frederik Steen
"In the end all that is left is what we give" (2023)
Rebellious texture. Unfiltered expression. A raw, natural counterpoint to the precision of the plating.
Piedmont, Italy
Giacomo Fenocchio
Barolo Villero (2018)
Structured elegance. Tar and roses. A classic, tannin-rich spine to support the collagen and fat of the Marrow course.
Experimental Flamenco
María José Llergo
Ultrabelleza (2023)
Modern root music. Vocal elasticity meeting electronic texture. Matches the tension between tradition and refinement.
Ambient Jazz / Neo-Sufi
Arooj Aftab
Night Reign (2024)
Nocturnal, liquid soundscapes. Deep resonance to accompany the darker, heavier courses of the menu.