Cornelius Speinle says on his website that he "employs innovative techniques inspired by my own curiosity, yet without neglecting traditional cooking. What you see is what you eat."
Unfortunately what we saw (and got) is not what we wanted to eat. The three main course were all massively flawed by using unnecessarily sous vide without the finish needed to make it good. Don't get me wrong, I am not one of those anti-sous-vide zealots, quite the opposite, but here it completely destroyed the texture of the scallop, the sweetbread and the venison.
Mr. Speinle desperately needs to refine his techniques or he will not last long there.
