MARCELVIGNERON

Chef Achatz, Your strength, passion, creativity, and dedication are truly inspirational. Get well soon. If anyone can beat this illness I'd imagine it 2 b u. Sending you much support and positive energy. ~Marcel Ps~Thank you

I've been making caviar scince last year when Alex Stupak of Alinea, @ the time Clio unveiled the mistery of the chemistry to me. Scince then ive been experimenting in the restaurant and at home with spherification. My most recent creation was maple syrup caviar w/blinis and quail eggs. Very curious that you should mention a similar concept. I love the irony and humor a chef can express when creating an avante garde dish. I was curious about Xantana or Xanthum gum and if the use of a thermomixer is necessary. If so what are the temperature perameters. Bon Appetitto