Beware the lurkin' gherkin

At first nosing we detected pickled gherkins dipped in iodine, camphor, antiseptic cream and peat fire hearth embers. On top of that we also found smoky bacon crisps, pure tar and creosote. Reduction brought a dense, oily and emphatic smokiness, with a wonderful impression of texture. The neat palate opened with lashings of more tar, iodine, thick peat smoke and a few farmyard characteristics. We also got strong impressions of malt vinegar on salty chips and smoked olive oil. Adding water revealed cornichons pickled with tarragon in brine, preserved lemons, bandages, squid ink and a lovely mix of seawater and lemon juice.