I am pleased to announce that Dux Series 3 will begin on November 20th. There has been a long delay between the previous one due to some recent travel, an overabundance in interruptions in testing and creating items.
With Dux Series 3, the governing concept was actually derived from a idea from Series 2. The two are and were always meant to be both a contrast and complement in terms of their flavor profiles and ideology. While Series 2 was focused on an exploration with familiarity of flavors, Series 3 is the focused on interpreting a set of flavor profiles that are representative of unfamiliar standards.
Series 3 is meant to present a very modern and technical approach to the ingredients, but at the same time, it should evoke a very traditional response.
Reservations can be made at www.duxsf.com. If the date is not available, please send a waitlist request to firstname.lastname@example.org along with desired dates (important!) If you would like to book for a group larger than 6, please contact us and it can be accommodated. Dates are Nov. 20, 27, Dec 4, 11, 18 are all available.
Prospective Menu (subject to adjustments):
Winter Melon Amuse
cucumber “consomme”, mint
Degustation of Bitter
grapefruit, chocolate, coffee, bitter melon gourd
nage dashi and tail, egg white, scallion
jujubee, ginger, scallion, lotus, smoke, truffle, chinese charcuterie
Seafood Mousseline Orb Trio
ginger, scallion, red cayenne sambal, house soya, wild shrimp, local cod
Corn Flakes Cromesquis
milk, corn flakes, toasted cornmeal, almond milk,
a contemporary interpretation
All Courses Will Be Paired Accordingly Without Additional Charge.