Wild Garlic Mille-Feuille

This dish began with an unlikely reference point: the Chinese scallion pancake. Its laminated dough and layers of allium became the starting point for translating the idea into a more European, fine-dining context.

A hot-water dough is laminated with wild garlic butter, borrowing the technique and structure of a scallion pancake before being cut into precise rectangles and fried until crisp and deeply golden. The result sits somewhere between the flaky layers of the original pancake and the architectural form of a French mille-feuille.

Buttermilk foam and wood sorrel gel provide the acidic, creamy elements of the dish, balancing the richness of the fried pastry and moving the dish further away from it's dessert appearance. A strongly peppery garden cress ice cream completes it, reinforcing the fresh green character while adding a cold contrast to the warm, crisp mille-feuille.