Four Toronto chefs embraced the challenge to turn McDonald’s most famous dish into high-end haute cuisine. They were given a combo meal: Big Mac, french fries, Coke, and plenty of free condiments, and could add no extra ingredients other than oil and water.
For example, here’s how Fabio Bondi of Local Kitchen dealt with the ingredients:
[Bondi] made mortadella (an Italian cold cut) out of emulsified patties, lettuce, onions and sweet-and-sour sauce. But when he poached the sausage, it exploded. The same thing happened when he put it in a hot pan. In the end, he prepared it in the restaurant’s backyard smoker. The buns were toasted and made into crostini (the sesame seeds were mixed with ketchup to resemble mostarda, a fruit and mustard condiment). The nodini (bread knots) were made from fries.