ALBÂTRE SÉPIA STARTERDONOTTOUCH Florian Gallo carves the Alba

Florian Gallo carves the Alba truffle raw

The cold cuts once

Spun sugar and buttered notes pack the middle

Haitian vetiver and ambroxan glaze a thin chrome wire under all of it

ALBÂTRE SÉPIA STARTERDONOTTOUCH Florian Gallo carves the AlbaFlorian Gallo carves the Alba truffle raw, geological, ground from cold soil before dawn. Beside it he lodges India ink: ferric, metallic, the cool sting of fresh ink. Brazilian pink pepper fractures the air. Somali frankincense bites a single edge down the middle. Madagascar vanilla, resinous, weighs against the truffle without ever turning it to sugar. The vicuna accord presses in last, the way a palm presses flat on cold stone. Six hours later, on