francisco migoya is an amusing individual.
One of the strangest desserts I've had was simply a long rectangle of meringue with the name of an island stenciled on it (I think it was Tahiti). I didn't get it. Was it supposed to be white like the sand of an island, hence I am eating the island? I thought for many days after eating this meringue about its meaning.
We had made this ganache before to fill large Valentine's Day chocolate hearts, using not only cream that was steeped with bacon, but we also dehydrated bacon, pulverized it and added it to the mix. The flavor in the heavy cream alone does not add enough flavor, you have to add actual bacon. Why fill hearts with bacon ganache? Because bacon = love.
We were talking about these guys in Spain who were making something called foams. The notion was so novel and exciting we just had to try it and we did. And it was fun because it worked and it was easy and you could do all sorts of funky flavors and combinations. We used it a lot. Too much maybe. And then the world was drowned in foam. But what I have also come to realize is that there hasn't been that much going on when it comes to bread.