Chef Phil Thompson Halibut, lobster, 8 Brix verjus sabayon @PhilThompson78 Thompson @Darcy's, St. Albans, UK
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Crab, asparagus, & vinaigrette with Minus 8
Chef David Pigram Crab, asparagus and Minus 8 vinaigrette @chefdave_82 Waterleaf Restaurant, Kent UK
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Scottish Salmon with verjus granita
Chef Karim Maiou Variations of Scottish salmon, 8 Brix verjus granita, heritage tomato @KMaoui
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Sweetbreads
Chef Joe Gancarz Sweetbreads, black garlic, butternut squash, IP8 vinegar @Chef_Mumbles ELideas, Chicago
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