Why vegan fine dining will never come out on top
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telegraph.co.ukreported that Humm has perfected a new signature dish of beetroot in a herb and lettuce sauce, prepared in 12 steps over 16 hours and presented in a clay vase which is cracked open when served.
Humm declined to comment for this article, being too busy getting Eleven Madison Park ready for its 10 June relaunch, as well as reopening his London restaurant Davies and Brook, where the signature dish remains the Claridge’s Fried Chicken, or CFC. (Thank eff for that, you may be thinking.) However, in an open letter on Eleven Madison Park’s website, Humm announced that “I find myself most moved and inspired by dishes that center impeccably prepared vegetables, and have naturally gravitated towards a more plant-based diet.
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