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Elegant pheasant served with smoky burning oak leaves evokes the flavors and aromas of fall. The recipe comes from chef Grant Achatz of Alinea, a Chicago restaurant at the forefront of the experimental cooking movement.

• 1 boned pheasant breast, skin-on
• 5 grams (.2 ounces) coarse salt
• Freshly ground black pepper
• 2 sprigs fresh thyme
• 1 fresh bay leaf
• 30 grams (1.1 ounce) unsalted butter
• 4 medium gray shallots, unpeeled
• 30 grams (1.1 ounce) grapeseed oil
• 250 grams (8.8 ounces) tart apples such as Granny Smith
• 250 grams (8.8 ounces) apple cider
• 7 grams (.2 ounces) agar-agar
• 8 (6-inch-long) narrow oak twigs with dead leaves attached
• 300 grams (10.6 ounces) all-purpose flour
• 35 grams (1.2 ounces) baking powder
• 45 grams (1.6 ounces) cornstarch
• 125 grams (4.4 ounces) highly carbonated sparkling water, very cold
• 1,000 grams (2 pounds, 3.3 ounces) canola oil
• 25 grams (.9 ounces) coarse salt
• 25 grams (.9 ounces) freshly ground black pepper
• 100 grams (3.5 ounces) all-purpose flour

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