The entire dish was suffused with garlic and olive puree, but the underlying memory is of how precisely it was cooked, due no doubt to the use of sous-vide, or controlled-temperature cooking in vacuum-sealed bags.
And then at his restaurant, Tremont 647, he turns around and serves tasting menus of dishes like "smoke-vide" beef ribs a preparation that combines smoking with the sous-vide method of cooking vacuum-sealed food in a low-temperature water bath and smoked duck-confit po'boys.