Interesting that the pairing of amuse bouche and jelly (savoury) at beginning and same (sweet) at end of meal has perhaps been his (Kinch) signature since opening Manresa - I remember it from meals years ago. Another signature "into the garden" aka vegetable garden esp. because of a partnership he has with a "biodynamic" farmer near his restaurant (love apple) where he collected veg the same day it was to be served (probably not for this particular occasion - or maybe from a more local farm to this restaurant)
Nice to see this report of a chef I know with a restaurant I did not
