A cauliflower soup with lots of cauliflower flavour, countless tiny lumps of cauliflower suspended in cream and stock, and three plump savoury snails, with only the barest bit of chewiness, snapping like mushrooms with each bite, perhaps sauteed with some herbs, garlic and/or shallot before landing in hot soup?
The ruby breasts of mallard, juicy, the duck flavour intense and rich, but only the barest hint of metal and liver. A bed of barley, cooked like risotto, interspersed with shreds and glistening spindles of pork trotters and potted with parsley. A smooth and gentle wash of mustard, blending well with the meaty, porky flavour, before the pearls of barley.
A very wobbly and soft buttermilk pudding with juicy fruity blackberries.
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