Introducing "Artisanal Trio Toast: Burrata and Bacon; Citrus Ricotta and Mushroom; Goat Cheese, Serrano Ham, and Fig Pepper Gel." Concept and Inspiration:This appetizer plate reimagines the humble toast into a gourmet experience. Each of the three toasts highlights a unique combination of flavors, providing a delightful variety of experiences. The toasts are assembled in such […]
Introducing "Sous Vide Pork Chop with Sweet Potato and Orange Purée, Parmesan Asparagus, and with Thyme-Cider Reduction and Vegetable Ash." Concept and Inspiration:Taking inspiration from traditional elements, this dish beautifully fuses multiple flavors and textures. The pork chop, cooked sous vide, to ensure tenderness and flavor, is served with two complementary sides – a sweet […]
I present to you "Seared Scallop and Cold Smoked Salmon Rosettes with Beetroot Emulsion, Micro Herb Salad, and Champagne Caviar." Concept and Inspiration:For a Valentine's Day special, this dish is designed to evoke romance on a plate, drawing inspiration from the shape of roses and color of love. Scallops seared to perfection paired with the […]
Let me present to you "Sea Spaghetti with Basil Foam, Mediterranean Tomato Essence, Dehydrated Olives, and Parmesan Crisp." Concept and Inspiration:This dish reinterprets traditional Italian pasta through a contemporary lens, using sea spaghetti, a seaweed that naturally resembles spaghetti. The sea spaghetti is paired with a delicate basil foam and an intense Mediterranean tomato essence […]
I present "Giardino Fritto: Tempura of Seasonal Vegetables with Ponzu Spheres, Wasabi Pea Purée, and a Cucumber-Sea Salad." Concept and Inspiration:This dish illuminates the beauty of seasonal vegetables, emphasizing their natural flavors, turned into a crispy Japanese tempura. The modern twist arrives with ponzu spheres, bursting with zesty Japanese umami using the molecular gastronomy technique […]
Introducing "Serrano Ham Croquettes with Tomato and Basil Emulsion, Criolla Spinach Salad, and Lemon Air." Concept and Inspiration:Inspired by traditional Spanish flavors and the vibrant notes of Spanish ham croquettes, this dish is elevated through texture contrasts and nuanced flavors. The tomato-basil emulsion lends zesty freshness, complementing the salty richness of the Serrano ham. The […]
Presenting "Confit Lamb Tacos with Citrus Airgel, Mole Espuma, and Pickled Radish." Concept and Inspiration:This reimagined taco takes inspiration from traditional Mexican cuisine, blending it with modern cooking techniques to construct a Michelin-worthy dish. The lamb is slow-cooked to a tender confit then shredded and served on mini handmade tortillas. The mole espuma merges the […]
To celebrate the richness of Alaskan salmon, I propose "Vanilla-Infused Salmon with Parsnip-Elderflower Purée, Caramelized Fennel, and Lemon-Fennel Gel." Concept and Inspiration:This dish pays homage to Alaska's seafood bounty, pairing the succulent salmon with bright, unique flavors, using molecular gastronomy techniques, ultimately offering a refined seafood dining experience. Delicate vanilla-infused salmon fillets sit atop a […]
Introducing “Deconstructed Beef Wellington with Parsnip Air, Wild Mushroom Soil, and Bordeaux Pearls.” Concept and Inspiration: This dish reimagines the classic Beef Wellington, transcending its traditional structure while maintaining the signature flavors and richness. The deconstruction allows each component to stand out, providing a modern and engaging interpretation. The parsnip air and Bordeaux pearls illustrate […]
Introducing “Coffee-Rubbed Grilled Lamb Rack with Beetroot Glass, Charred Brussels Sprouts, and Smoky Barbecue Foam.” Concept and Inspiration: This dish aims to unify traditional smoky grill flavors with innovative culinary approaches, resulting in an enthralling gastronomic experience. The lamb rack is rubbed with a blend of coffee and spices before being grilled to perfection, delivering […]