Tomato mosaic salad with Parmesan espuma, and French-style scrambled eggs with caviar

Sprinkle the sodium citrate and xanthan gum over the Parmesan and toss to coat evenly.

Bring the milk and heavy cream to a bare sub-simmer in a medium saucepan, kill the heat and add the cheese mixture.

Puree to a smooth, relatively thin cheese sauce, then pour and filter it into a whipped cream siphon charged with a nitrous cartridge and refrigerate. This makes a Parmesan espuma, a dense heavy foam.

Pulse the crustless guts of half a loaf of pan rustico in a food processor until they form big, fluffy, webby crumbs, break up any clumps, spread on a rimmed baking sheet and dry in a 200F oven.

Combine the lemon juice, champagne vinegar, extra virgin olive oil, Dijon, honey, minced shallot, chopped anchovy, grated garlic, kosher salt and white pepper and beat into a vinaigrette.

Cut equally thick slices of multicoloured tomatoes, salt them lightly, rest 10 minutes and blot dry with paper towels to prevent colour bleed.

Cut the tomatoes into perfect squares of the same size, keeping gel and seeds intact where possible, and lay them out as a mosaic.

Swap a couple of random squares for halved multicolour cherry tomatoes.

Chill two cups of canola oil until frosty cold.

Dissolve two grams of agar agar in half a cup of vinegar with a quarter cup of water, bring to a simmer, cool slightly and pour into a dropper bottle while still warm.

Drip drops into the cold oil, which sets the agar immediately, then drain the oil, rinse the pearls gently under cold running water and hold them in a bowl of water in the fridge.

Cut thick sticks from the rest of the loaf for toast soldiers, saving the scraps for breadcrumbs.

Deep fry the bread sticks in 400F oil for less than a minute, drain on a wire rack, sprinkle with salt and keep warm.

Toast the crouton-sized breadcrumbs in butter with kosher salt and black pepper until fried, then off the heat grate Romano over them while hot, tossing after each addition, and spread on a rimmed baking sheet to keep crisp.

Combine one cup of dressing with one cup of water and a few grams of soy lecithin powder; immersion blend to form a stable foam on top.

Crack four eggs into a tall container with a pinch of salt and a splash of water and immersion blend to an ultra-smooth homogenous curd.

Pass the pureed eggs through a fine mesh sieve directly into a cold nonstick saucepan, add about two tablespoons of butter and cook on absolute minimum heat, stirring constantly with a rubber spatula, so very fine curds set very slowly into a French-style scramble.

Stir in about two tablespoons of creme fraiche to lighten it.

Balance tiny radicchio leaves on the tomato mosaic and drape them with the vinaigrette foam.

Top with the Romano breadcrumbs, dot with Parmesan espuma, top the espuma with the balsamic caviar, add micro basil with the tweezers and a few more breadcrumbs.

Arrange the toast soldiers in a Lincoln log formation, pour the eggs over them, and top with a big dollop of creme fraiche, a bigger dollop of caviar and finely chopped chives.