MoonshotAI: Kimi K2 0905 vs Llama 4 Maverick
Compare MoonshotAI: Kimi K2 0905 by Moonshot AI against Llama 4 Maverick by Meta AI, context windows of 262K vs 1.0M, tested across 24 shared challenges. Updated February 2026.
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MoonshotAI: Kimi K2 0905vsLlama 4 Maverick
19 challenges
Why MoonshotAI: Kimi K2 0905?
1.2x cheaper overall$0.60/M in · $2.50/M out
5 months newerSep 2025
Why Llama 4 Maverick?
3.8x more context1.0M
Favorites
MoonshotAI: Kimi K2 0905Llama 4 Maverick
12 / 19
Xbox Controller SVG Artimage generation
Tests an AI's ability to create detailed SVG illustrations of gaming hardware
Llama 4 Maverick
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2 / 19
Minimalist Landing Pageweb design
Tests an AI's ability to generate a complete, working landing page
MoonshotAI: Kimi K2 0905
Llama 4 Maverick
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3 / 19
Mario Level UI Recreationweb design
Recreate an interactive, classic Mario level in a single HTML file.
MoonshotAI: Kimi K2 0905
Llama 4 Maverick
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4 / 19
Linear App Cloneweb design
Tests an AI's ability to replicate an existing UI with Tailwind CSS
MoonshotAI: Kimi K2 0905
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Llama 4 Maverick
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5 / 19
Interactive Catan Boardweb design
Tests an AI's ability to create interactive web elements
MoonshotAI: Kimi K2 0905
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Llama 4 Maverick
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6 / 19
World Map SVGimage generation
Tests an AI's ability to create a detailed world map in SVG format
MoonshotAI: Kimi K2 0905
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Llama 4 Maverick
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7 / 19
Simple 7-Ingredient Recipeconversation
Generate a unique and simple recipe with common ingredients.
MoonshotAI: Kimi K2 0905
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Llama 4 Maverick
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8 / 19
Beginner's Longevity Planreasoning
Create a starter plan for improving long-term health.
MoonshotAI: Kimi K2 0905
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Llama 4 Maverick
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9 / 19
Advanced Longevity Plan (Biohacker)reasoning
Develop a cutting-edge 3-month longevity plan for a biohacker.
MoonshotAI: Kimi K2 0905
BIOHACKER-GRADE 90-DAY LONGEVITY SPRINT
Version 3.0 – evidence-led, risk-screened, fully quantified
Goal: compress 20 y of biologic aging into a 3-month “repair window” while simultaneously raising VO₂-max, leg strength, executive-function speed and HRV by ≥15 %.
DISCLAIMER
Not medical advice. Obtain baseline labs (CBC, CMP, hs-CRP, HbA1c, full thyroid, IGF-1, ApoB, Lp(a), homocysteine, 25-OH-D, ferritin, testosterone/estradiol, 24-h cortisol), ECG + stress echo before Day 0. Stop any protocol if side-effects >3/10.
- SET-UP (Day −7 → 0)
- Full-genome or at least 3×10⁶ SNP chip + methylation clock (GrimAge, DunedinPACE).
- 7-day baseline logging:
– Whoop 4.0 or Oura Gen-3 (sleep, HRV, temp, SpO₂)
– Dexcom G7 CGM (glucose)
– Polar H10 chest strap (weekly VO₂-max test)
– Withings Body+ scale + bio-impedance
– 3-day gut shotgun metagenomics (Viome, Thorne) - Input data into “Longevity OS” dashboard (free Grafana template provided).
- Order all compounds (USP-grade or Rx if legal). Store cold-chain items at 4 °C.
- MACRO CALENDAR (90 days)
Phase 1 Days 1–30 “Autophagy & Insulin-Sensitise”
Phase 2 Days 31–60 “Anabolic Upgrade & mTOR Re-feed”
Phase 3 Days 61–90 “Neuro-plasticity & Cardio-peak”
Each phase = 3 mini-cycles of 9 days ON / 1 day RESET (blood labs, diet break, no exercise).
- FASTING & DIET ARCHITECTURE
A. Weekly Fasting Grid
Mon Tue Wed Thu Fri Sat Sun
P1 20:4 20:4 48-h H₂O 20:4 20:4 12:12 12:12
P2 16:8 16:8 36-h FMD 16:8 16:8 12:12 12:12
P3 18:6 18:6 24-h H₂O 18:6 18:6 12:12 12:12
B. Diet Phases
P1: “Strict Keto-Autophagy”
– 75 % fat / 15 % protein / 10 % CHO (≤30 g net)
– 1.1 g/kg plant-rich protein (≤1 g leucine/meal)
– 30 g fiber via avocado, chia, arugula
– 15 ml sodium BHB 2×/d on 20:4 days
– 1,3-Butanediol (BD) ester 10 g pre-workout (AMPK ↑)
P2: “Ketogenic-Protein Cycling”
– M–F: 65 F / 25 P / 10 C (1.6 g/kg protein)
– Sat/Sun: 45 F / 35 P / 20 C (mTOR boost)
– Add 50 g raw shredded carrots on workout days (pre-biotic)
P3: “Modified Mediterranean-Keto”
– 55 F / 25 P / 20 C (≤100 g net CHO)
– 1 g omega-3 / 1 g omega-6 ratio (wild salmon 3×/w)
– 200 g cooked lentils on HIIT days only (glycogen top-up)
C. Special additions
– ProLon FMD kit (day-15 of each phase) → 725 kcal, 5 days, plant-based.
– GlyNAC cocktail 1 h before fasted workouts: Glycine 2 g + NAC 1 g (glutathione).
– Blue-zone polyphenol shot every morning: 200 mg trans-resveratrol + 500 mg quercetin + 1 g citrus bioflavonoids in 20 ml EVOO, sonicated 30 s (nano-emulsion).
- SUPPLEMENT & PEPTIDE STACKS
Legend: ‡ = cycle off 1 w after each phase; * = Rx (physician only)
Morning (fasted, except P2 weekends)
• NMN 1 g SL (β-Nicotinamide mononucleotide)
• TMG 500 mg (methyl donor)
• Trans-resveratrol 200 mg (with 10 ml EVOO)
• Fisetin 20 mg/kg for 2 consecutive days ONLY at start of month (senolytic)‡
• EPA/DHA 2 g (IFOS 5-star)
• Vitamin D3 5,000 IU + K2-MK7 200 µg (adjust to 40–60 ng ml⁻¹)
• Magnesium L-threonate 1 g (cognitive)
• Lithium orotate 1 mg (micro-dose neuro-protection)
• Spermidine 3 mg (wheat-germ extract)
• AMPK activator: Metformin* 850 mg (if eGFR >60) OR Berberine 1 g
• AMPK + PGC-1α: CoQ10 (ubiquinol) 200 mg + PQQ 20 mg
Pre-workout (3×/w)
• Creatine monohydrate 5 g (no need to cycle)
• Caffeine 100 mg + L-theanine 200 mg
• Citrulline malate 6 g
• PeakATP 400 mg
• BD-ester 10 g (see above)
Post-workout
• HMB 1.5 g
• Whey isolate 20 g (leucine 2.5 g)
• Collagen peptides 10 g + 50 mg vitamin C (tendon support)
Evening (2 h before bed)
• Magnesium glycinate 400 mg + Taurine 2 g + Apigenin 50 mg
• Glycine 3 g (fasting-friendly sweetener)
• Micro-dose melatonin 300 µg (circadian reset)
• Lactobacillus rhamnosus GG 5 bn CFU (immune)
Peptide cycles (only if legally prescribed)
• Phase 1: Tesamorelin 1 mg SC QHS (GH pulse) wk-1–4‡
• Phase 2: CJC-1295/Ipamorelin 100/100 µg SC 3×/w wk-5–8‡
• Phase 3: BPC-157 250 µg PO post-workout (gut + recovery)
- TRAINING BLUEPRINT
Weekly skeleton (adjust to HRV < baseline −5 % → deload)
Mon Strength-Upper (fasted)
• Compound push/pull 5 × 5 @ 85 % 1RM
• 3 Myo-rep drop-sets (30 % 1RM to failure)
• Finish: 5 min isometric ring plank (sARC-HSP activation)
Tue HIIT-Cardio (Zone 5)
• 5 min Zone-2 warm-up
• 8 × 30″ Wingate @ 120 % PPO / 90″ easy
• 5 min Zone-2 down
• Post-HIIT: 10 min 14 °C cold plunge (norepinephrine ↑)
Wed Mobility + Breath
• 45 min vinyasa yoga (heart-rate ≤ Zone-2)
• 15 min HRV-coherence breathing (5.5 bpm via Lief Therapeutics)
• 20 min infra-red sauna 65 °C (3 × 10 min / 5 min cool)
Thu Strength-Lower (evening, fed state)
• Trap-bar DL 5 × 3 @ 90 %
• Bulgarian split-squat 4 × 8 each
• 10 min isometric wall-sit (nitric-oxide dump)
Fri Zone-2 + Neuro
• 45 min treadmill @ 65 % VO₂-max (CGM < 100 mg dl⁻¹)
• During walk: 20 min Dual-n-Back on phone (BDNF coupling)
• Post: 1 g Lion’s mane hot tea
Sat Play + Grip
• Rock-climbing or kettlebell flow 60 min (Zone-3 intermittently)
• 5 min hand-gripper to failure (arterial compliance)
Sun Full rest – walking only (<5,000 steps)
Progression
• 1 % load ↑ or +1 HIIT interval every micro-cycle.
• Deload week-4, 8, 12: cut volume 50 %, intensity 15 %.
- RECOVERY & BIO-PHYSICS
Sleep
• Target 90 min × 5 cycles (7.5 h) ± 15 min.
• 19 °C bedroom, 40 % RH, 100 lux max at eye level.
• 30 min red-light (660 nm) panel at sunset → melatonin ↑.
• 10 Hz binaural beats during deep-sleep window (Oura detects).
HRV / Parasympathetic
• Morning orthostatic test (HRV4Training): if lnRMSSD <7-day mean −1 SD → cancel HIIT, switch to yoga.
• Lief or Apollo Neuro 3 × 10 min “vagal” pattern during workday.
• 2 min CO₂ tolerance drill nightly: 4-4-8-2 box-breath.
Neuro-feedback
• 2 × 20 min Muse-S gamma neuro-feedback (40 Hz audiovisual entrainment) on Tue/Thu.
• 3 g DHA weekly correlates with 20 % faster alpha-to-beta transition (track via 19-channel dry-EEG on day 30, 60, 90).
- WEARABLE DATA LOOP
- Nightly export from Oura + Whoop → Google Cloud.
- Auto-score: Sleep×0.30 + HRV×0.25 + Glucose-variability×0.20 + Activity×0.15 + RHR×0.10.
- If composite drops >15 % → trigger “RED” day: 16-h fast, no HIIT, 1,000 mg vit-C IV, 12-h eating window.
- LAB & IMAGING CHECKPOINTS
Day 0, 30, 60, 90
• Blood: CBC, CMP, hs-CRP, HbA1c, insulin, NMR lipogram, ApoB, testosterone, IGF-1, T3, SHBG, 25-OH-D, RBC-Mg, homocysteine.
• Epigenetic age (GrimAge), telomere length (qPCR).
• DEXA + visceral-fat AI.
• VO₂-max (PNOĒ portable metabolic cart).
• 3T MRI brain volumetrics (hippocampus, thalamus).
• Coronary calcium score (if ≥40 y or FH risk).
Stop-criteria
• HbA1c >5.4 %, hs-CRP >1.0 mg L⁻¹, ApoB >80 mg dL⁻¹, ALT >2× ULN, eGFR ↓ >15 %.
- STRESS & PSYCHOLOGY
• Daily 10 min gratitude journaling (increases heart-coherence 15 %).
• 1 cold-exposure HIIT session/wk in 10 °C water (controlled hyper-ventilation → brown-fat ↑).
• Weekly 2-h “digital sunset” (no screens, blue-blockers from 19:00).
• Quarterly psychedelic-augmented therapy (psilocybin 2 g, licensed clinic) – optional but evidence for neuroplasticity; integrate with 8-week mindfulness course.
- PUTTING IT ALL TOGETHER – DAILY TEMPLATE
05:30 Wake, 5 min HRV test, 300 µg melatonin still dark.
05:40 Blue-light glasses off, 1 min cold face-immersion (dive-reflex).
05:45 NMN/Resveratrol + BHB shot, 5 min red-light panel.
06:00 60 min fasted strength or Zone-2 (per calendar).
07:15 Post-workout stack, sauna 15 min → 5 min 10 °C shower.
08:00 Protein-rich meal (P1: 80 g fat, 25 g protein, 5 g carbs).
09:00–12:00 Deep-work block (neuro-feedback headset if needed).
12:00 Walk 1,000 steps, 5 min CO₂-tolerance.
13:00 Largest meal, 30 g fiber, polyphenol shot.
14:00 20 min nap or yoga-nidra (NASA-protocol).
15:00–18:00 Meetings, Apollo Neuro on “focus” mode.
18:30 HIIT or skills (climb).
19:30 Dinner, red-light glasses on.
20:30 Gratitude journal + 10 min Muse gamma.
21:00 Magnesium/glycine/melatonin, 5.5 bpm breathing.
22:00 Bed – Whoop confirms ≥2 h deep-sleep.
- EXIT STRATEGY
On Day 91 roll into maintenance:
• Calories ↑15 % (keep protein 1.2 g/kg).
• Metformin off 1 w to avoid B12 depletion → re-check.
• Drop rapamycin-style mTOR inhibition if used; switch to 3-day fast mimicking every quarter.
• Keep strength 2×, HIIT 1×, Zone-2 2×, mobility 1×.
• Continue NMN, resveratrol, omega-3, vit-D, Mg, creatine.
• Re-test epigenetic age at 12 mo; aim Δ ≤0 y.
Quantify everything, iterate endlessly – biology rewards the consistent tinkerer.
Llama 4 Maverick
3-Month Longevity Plan for Biohackers
Disclaimer: Before starting any new supplement or exercise regimen, consult with a healthcare professional to ensure safety and suitability.
Month 1: Optimization and Baseline Establishment
- Dietary Protocol:
- Start with a cyclical ketogenic diet (CKD): 2 weeks of standard ketogenic diet (SKD) followed by 1 week of carb refeed (CR).
- SKD: Fat (~75-80% of daily calories), Protein (~15-20%), Carbohydrates (~5-10%).
- CR: Increase carbohydrates to ~50% of daily calories, reduce fat to ~30%, and maintain protein at ~20%.
- Incorporate intermittent fasting (IF): 16:8 or 18:6 schedule.
- Supplement Stack:
- Mitochondrial Support: Acetyl-L-Carnitine (ALCAR) 500mg, R-Lipoic Acid 200mg, and CoQ10 100mg, once daily.
- Cognitive Enhancement: Bacopa Monnieri 300mg (20% bacosides), Acetylcholine 500mg, and Phosphatidylserine 100mg, once daily.
- Antioxidant and Anti-Inflammatory: Curcumin 500mg (95% curcuminoids), Omega-3 fatty acids (EPA & DHA) 1000mg, and Resveratrol 200mg, once daily.
- Exercise Routine:
- Strength Training: 3 times a week, focusing on compound exercises like squats, deadlifts, and bench press.
- HIIT (High-Intensity Interval Training): 2 times a week, using protocols like Tabata or Wingate.
- Recovery: Incorporate yoga or light cardio (e.g., cycling, swimming) on non-strength training days.
- Wearable Tracking:
- Use a continuous glucose monitor (CGM) to track glucose levels and variability.
- Wear a heart rate variability (HRV) tracker to monitor stress and recovery.
- Utilize a smartwatch or fitness tracker to track sleep, activity, and other relevant metrics.
- Stress Resilience Techniques:
- HRV Training: Practice slow, deep breathing exercises (e.g., 4-7-8 technique) daily.
- Neurofeedback: Engage in alpha-theta training or other forms of neurofeedback to improve cognitive function and stress resilience.
Month 2: Intensification and Refining
- Dietary Protocol:
- Switch to a targeted ketogenic diet (TKD) with carbohydrate intake around workouts.
- Continue IF (16:8 or 18:6 schedule).
- Incorporate Fasting-Mimicking Diet (FMD) for 5 days: caloric intake ~500-800 calories, with a specific macronutrient breakdown (e.g., ~10% protein, ~60% fat, ~30% carbohydrates).
- Supplement Stack:
- Cycle Mitochondrial Support: Continue ALCAR, R-Lipoic Acid, and CoQ10, but cycle off for 1 week.
- Add NAD+ Boosters: Nicotinamide Riboside (NR) 1000mg and/or Nicotinamide Mononucleotide (NMN) 500mg, once daily.
- Cognitive Enhancement: Continue Bacopa Monnieri, Acetylcholine, and Phosphatidylserine, and add Noopept 10mg (sublingual) or other nootropics.
- Exercise Routine:
- Progressive Overload: Gradually increase weight or resistance in strength training.
- HIIT Variation: Change HIIT protocol to a different modality (e.g., from sprint intervals to hill sprints).
- Recovery Techniques: Incorporate techniques like foam rolling, self-myofascial release, or compression garments.
- Wearable Tracking:
- Continue using CGM, HRV tracker, and smartwatch/fitness tracker.
- Additional Metrics: Start tracking other metrics like cortisol levels, ketone levels, or other biomarkers using various wearable devices or at-home testing kits.
- Stress Resilience Techniques:
- Neurofeedback Progression: Advance to more complex neurofeedback protocols (e.g., beta training or SCP training).
- Mindfulness and Meditation: Incorporate mindfulness practices, such as meditation or yoga nidra, to enhance stress resilience.
Month 3: Peak Performance and Long-Term Optimization
- Dietary Protocol:
- Continue TKD with IF, and adjust macronutrient ratios based on performance and biomarker feedback.
- Carb Refeed: Perform a longer carb refeed (2-3 days) to replenish glycogen stores and support muscle growth.
- Supplement Stack:
- NAD+ Booster Cycling: Cycle off NAD+ boosters for 1-2 weeks to avoid desensitization.
- Add Adaptogenic Compounds: Incorporate adaptogens like Ashwagandha 500mg, Rhodiola Rosea 200mg, or Ginseng 400mg to enhance stress resilience.
- Exercise Routine:
- Periodization: Implement a periodized training plan to avoid plateaus and prevent overtraining.
- Deload and Recovery: Incorporate deload weeks or active recovery periods to allow for muscle repair and rebuilding.
- Wearable Tracking:
- Continue tracking relevant metrics and adjust wearable devices or protocols as needed.
- Data Analysis: Analyze data from wearable devices to identify trends, patterns, and areas for improvement.
- Stress Resilience Techniques:
- HRV Training Progression: Advance to more complex HRV training protocols (e.g., using biofeedback or HRV coherence training).
- Cognitive Training: Engage in cognitive training programs or brain games to enhance cognitive function and resilience.
Additional Recommendations:
- Sleep Optimization: Prioritize 7-9 hours of sleep per night and maintain a consistent sleep schedule.
- Social Connection and Community: Engage in social activities, join online forums or communities, and prioritize building strong relationships.
- Cognitive Stimulation: Engage in mentally stimulating activities, such as reading, puzzles, or learning a new skill.
- Genetic Testing and Epigenetic Analysis: Consider genetic testing and epigenetic analysis to identify potential genetic predispositions and optimize lifestyle choices.
Action Plan:
- Consult with a healthcare professional before starting the plan.
- Set up wearable devices and tracking metrics.
- Start dietary protocols, supplement stacks, and exercise routines.
- Incorporate stress resilience techniques and cognitive training.
- Continuously monitor and adjust the plan based on biomarker feedback, performance, and overall well-being.
By following this comprehensive 3-month plan, biohackers can optimize their longevity, physical and cognitive performance, and develop a robust foundation for long-term health and well-being.
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10 / 19
Michelin Star Recipe Designplanning
Design an innovative, multi-component dish worthy of a 3-star Michelin restaurant.
MoonshotAI: Kimi K2 0905
Dish
“Mid-Winter Aurora”
A transient bite of the polar night: spruce-ash cured scallop, sea-urchin & white-chocolate snow, black-garlic parsnip “soil”, pickled pine-bud glass, spruce-wood smoke encapsulated in a hot caramel sphere that melts tableside to release the aroma of a burning yule log while the sauce—fermented birch sap & roasted kelp—changes color from indigo to moss-green when it meets the residual heat of the plate.
Concept narrative
The dish is a 45-second performance that compresses an entire Nordic winter into one spoon journey. The diner sees a pristine white landscape (scallop/sea-urchin snow) interrupted by dark earth (parsnip soil) and a translucent frozen lake (pine-bud glass). A server arrives with a miniature glass cloche filled with glowing, caramel-hot smoke; the sphere is cracked tableside, the smoke escapes upward like the aurora, and the sauce is poured last—its pH-driven color shift mimics the moment polar twilight turns to night. Umami, sweetness, resinous bitterness and cold smoke arrive in successive waves; the plate is stone-cold when set down, so the sauce warms it to exactly 28 °C, the temperature at which raw scallop begins to relax and the urchin fat turns liquid.
Unusual pairing
White chocolate + raw sea urchin (the cacao butter binds the urchin’s poly-unsaturated fats, creating a silky “snow” that tastes neither of chocolate nor roe, but of fresh tide.)
Advanced techniques
- spruce-ash cure using pH-shift to keep scallop translucent
- alginate/pine-bud “glass” with negative-degree setting bath
- hot caramel sphere blown with spruce smoke, calibrated to shatter at 35 °C
- anthocyanin color-change sauce (red cabbage extract buffered with fermented birch sap)
- plate pre-chilled to –18 °C, then warmed by sauce to 28 °C in 20 s (time/temperature mapped with FLIR camera)
Component specifications
-
Spruce-ash cured Hokkaido scallop
Sourcing: Live day-boat Hokkaido scallops (Aomori prefecture), winter harvest only; spruce ash from 150-year-old Finnish sauna boards (aromatic, food-grade).
Technique:
a. Burn spruce boards to pure white ash; sieve < 50 µm.
b. Mix ash 3 % w/w with sea salt, 0.5 % glucose, 0.2 % malic acid.
c. Shuck scallop; reserve coral. Cure loin only, 6 min at 2 °C.
d. Rinse in 2 °C birch water; pat dry. Slice to 4 mm thickness; keep on 0 °C black ceramic tile until plate-up. -
Sea-urchin & white-chocolate snow
Sourcing: Live purple sea urchin (Strongylocentrotus purpuratus), Santa Barbara, CA; 72 % cacao-butter Valrhona “Ivoire” (no milk solids).
Technique:
a. Harvest urchin tongues within 30 min of death; centrifuge 3 000 g, 4 °C, 5 min to separate membranes.
b. Blend 60 g urchin roe with 40 g melted cacao butter, 0.1 % xanthan, 2 % trehalose; pass through 100 µm chinois.
c. Aerate in siphon (N2O, 1 cartridge) into liquid nitrogen bath to form micro-meringue “snow”; store at –40 °C.
Flavour target: briny front, lingering white-cocoa butter finish, no perceptible sweetness. -
Black-garlic parsnip “soil”
Sourcing: 90-day fermented Korean black garlic; parsnip heritage variety “Tender & True”.
Technique:
a. Dehydrate parsnip peelings 12 h at 60 °C; fry in rice-bran oil 180 °C until blond; drain.
b. Blend with 15 % black-garlic pulp, 2 % mushroom tyrosinase (for color), 0.3 % salt; dehydrate again 4 h.
c. Pulse in Robot-Coupe to 1–2 mm crumble; reserve with silica gel pack. -
Pickled pine-bud glass
Sourcing: First-spring buds of Pinus sylvestris, Lapland (food-certified, frozen within 2 h).
Technique:
a. Blanch buds 5 s in 2 % salt, shock in –8 °C brine.
b. Vacuum-infuse with 1 % malic acid, 3 % spruce honey, 0.5 % calcium lactate.
c. Make 0.8 % low-acyl gellan bath, 65 °C; dip-infuse buds 30 s, pull out to form 40 µm film.
d. Set on convex silicone mould at –12 °C; once set, punch 4 cm disc, keep frozen. -
Hot spruce-smoke caramel sphere
Sourcing: Isomalt, spruce essential oil (food-grade, molecular distilled).
Technique:
a. Cook isomalt to 165 °C; add 0.05 % spruce oil, pour into 3 cm silicone half-sphere moulds.
b. Before fully set, inject 2 ml spruce smoke (from cold-smoking gun) into each half; fuse halves with micro-torch.
c. Hold at 60 °C in low-humidity warming drawer; sphere remains glassy until surface hits 35 °C. -
Fermented birch-sap & kelp sauce (pH-shift)
Sourcing: Silver-birch sap, Hämeenlinna, Finland; sugar-kelp (Saccharina latissima), Faroe Islands.
Technique:
a. Ferment birch sap with Zymomonas mobilis 48 h at 12 °C to 2.5 % ABV, pH 4.1.
b. Roast kelp 140 °C, 20 min; cold-infuse in sap 6 h; pass through Superbag.
c. Add 0.2 % anthocyanin extract (from red cabbage) → deep indigo at pH 4.1.
d. Just before service add 0.05 % sodium bicarbonate buffer so that when it hits the plate (now at pH 5.8) it shifts to moss-green within 15 s. -
Plate & service ware
Custom stoneware slab 18 cm × 10 cm, 2 cm thick, pre-loaded in blast chiller at –18 °C.
Under-plate concealed Peltier cell can hold –10 °C for 8 min on battery; removed before sauce pour.
Plating choreography (90 seconds)
T – 90 s
Remove plate from freezer; place on service tray with dry-ice cartridge underneath to maintain fog.
T – 60 s
Using chilled tweezers, lay five overlapping scallop slices in a loose S-curve (mimics snow drift).
Spoon 1 tsp black-garlic parsnip soil at the head of the curve.
Position pine-bud glass disc so it bridges soil and scallop, hovering 2 mm above surface (supported by a hidden 1 mm frozen drop of birch sap that melts in 20 s, letting the glass settle gently).
T – 30 s
Pack 2 tbsp sea-urchin snow into a chilled micro-copper ring; demould onto centre of scallops.
Spruce-smoke caramel sphere is transferred from 60 °C drawer onto a 1 cm pedestal of snow (so it sits 1 cm above plate; the latent heat will not transfer until cracked).
T – 0 s
Plate leaves kitchen.
At table server lifts glass cloche; sphere is cracked with demitasse spoon; hot smoke billows upward.
Server then pours 35 °C birch-kelp sauce in a thin stream starting at the soil; color change spreads like an aurora across the plate.
Diner is instructed to take first bite within 10 s while snow is still –18 °C and caramel shards are warm—simultaneous hot/cold contrast.
Wine pairing
1996 Dom Pérignon “Plénitude 2” served at 9 °C in black-stemmed Zalto. Champagne’s autolytic brioche echoes the white-chocolate fat, while high acidity cuts through urchin and prepares palate for the next course.
Left-over philosophy
All trimmings are combined, lacto-fermented 7 days, and become the base for the staff-family “family-meal” pancake batter—zero waste.
Chef’s note
The dish is meant to vanish quickly; the snow sublimates, the glass dissolves, the sauce warms the plate so that by the time the diner finishes, the ceramics have reached room temperature and the aurora is over—leaving only the memory of a winter night.
Llama 4 Maverick
Dish Name: "Terra Verde Odyssey"
Conceptual Narrative: "Terra Verde Odyssey" is a culinary journey that explores the harmonious union between the earth's umami flavors and the ocean's freshness. The dish is inspired by the Mediterranean's terroir, where the scent of wild herbs and the taste of the sea converge. This multi-component creation features an unexpected pairing of black truffle and sea urchin, elevated by advanced culinary techniques and presented with an artistic flair.
Components:
- Black Truffle and Sea Urchin Tartlet
- Smoked Eel and Fennel Emulsion
- Pickled Mustard Green Gelée
- Saffron-Infused Cauliflower Purée
- Crispy Fried Capers and Microgreens
Recipe:
Component 1: Black Truffle and Sea Urchin Tartlet
- Ingredients:
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup of black truffle duxelles (see sourcing notes)
- 1/4 cup of sea urchin roe (see sourcing notes)
- 1 egg, lightly beaten (for egg wash)
- Instructions:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry to a thickness of 1/8 inch (3 mm). Cut out small squares (approx. 3 inches / 7.5 cm per side).
- Spoon a small amount of black truffle duxelles onto one half of each square, leaving a 1/2-inch (1 cm) border around the edges.
- Top the duxelles with a small dollop of sea urchin roe.
- Brush the edges with the beaten egg and fold the other half of the pastry square to form a triangle. Press the edges to seal.
- Brush the tops with the remaining egg wash and bake for 15-20 minutes, or until golden brown.
Component 2: Smoked Eel and Fennel Emulsion
- Ingredients:
- 1 cup of smoked eel, flaked
- 1 cup of fennel bulb, thinly sliced
- 1 cup of neutral oil (e.g., grapeseed)
- 1/2 cup of water
- 1 tablespoon of Dijon mustard
- 1 teaspoon of honey
- Salt and pepper to taste
- Instructions:
- In a blender, combine the smoked eel, fennel, oil, water, mustard, and honey. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids.
- Using an immersion blender or a whisk, froth the mixture until it becomes light and airy.
- Season with salt and pepper to taste.
Component 3: Pickled Mustard Green Gelée
- Ingredients:
- 1 cup of mustard greens, blanched and shocked
- 1 cup of granulated sugar
- 1 cup of white wine vinegar
- 1/2 cup of water
- 1 tablespoon of agar agar powder
- Instructions:
- In a saucepan, combine the sugar, vinegar, and water. Bring to a boil, then reduce the heat to a simmer.
- Add the blanched mustard greens and cook until they're tender and the liquid has reduced slightly.
- Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids.
- Whisk in the agar agar powder and let it bloom for 5 minutes.
- Pour the mixture into a shallow metal pan and refrigerate until set.
- Once set, cut the gelée into small cubes.
Component 4: Saffron-Infused Cauliflower Purée
- Ingredients:
- 1 head of cauliflower, broken into florets
- 2 tablespoons of saffron threads, soaked in 1 tablespoon of hot water
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
- Instructions:
- Steam the cauliflower florets until tender.
- In a blender, combine the cooked cauliflower, saffron (with its soaking liquid), and butter. Blend until smooth.
- Season with salt and pepper to taste.
Component 5: Crispy Fried Capers and Microgreens
- Ingredients:
- 1/4 cup of capers, rinsed and drained
- 1/4 cup of microgreens (e.g., pea shoots or purslane)
- 1 cup of neutral oil (e.g., grapeseed)
- Instructions:
- Heat the oil in a deep frying pan to 350°F (175°C).
- Fry the capers in batches until crispy. Drain on paper towels.
- Just before serving, sprinkle the microgreens over the dish.
Sourcing Notes:
- Black truffle duxelles: Available at specialty food stores or online at retailers like Urbani Truffle or Truffle Hunter.
- Sea urchin roe: Available at high-end seafood markets or online at retailers like Catalina Offshore Products or Monterey Bay Fisheries.
Plating Presentation:
- Place a black truffle and sea urchin tartlet on a bespoke, hand-painted ceramic plate.
- Spoon a dollop of saffron-infused cauliflower purée alongside the tartlet.
- Scatter a few cubes of pickled mustard green gelée around the plate.
- Drizzle the smoked eel and fennel emulsion around the plate, creating a whimsical pattern.
- Top the tartlet with a sprinkle of crispy fried capers and microgreens.
- Garnish with edible flowers or microgreens, if desired.
Innovative Techniques:
- The use of black truffle duxelles and sea urchin roe creates an unexpected umami flavor combination.
- The smoked eel and fennel emulsion adds a creamy, savory element to the dish.
- The pickled mustard green gelée provides a tangy, refreshing contrast.
- The saffron-infused cauliflower purée adds a subtle, aromatic flavor.
- The crispy fried capers and microgreens add a satisfying textural element.
Michelin 3-Star Worthy: "Terra Verde Odyssey" is a symphony of flavors, textures, and presentation that would be worthy of a Michelin 3-star restaurant. The dish showcases a deep understanding of flavor pairing, advanced culinary techniques, and exquisite plating presentation. The use of high-quality, seasonal ingredients and the attention to detail in each component elevate this dish to a truly exceptional culinary experience.
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11 / 19
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