Chicken with Bacon, Sage and Figs – Spin on Saltimboca. Fondant Potatoes and Asparagus. Served with Fig Balsamic Sauce.
Roasted Sea Bass with sautéed wild mushrooms, samphire, cauliflower and cumin puree. Finished with dill oil. by CoffeeInMyCoffin Culinary Culinary Plating
Morning0Lemon on December 23, 2025 9:10 pm It looks great except for the cat-food-can shaped puree at the bottom. I think either a not-round shape or a more organic, soft edge would look more appetizing. The dill oil looks so vibrant!
1 Comment
It looks great except for the cat-food-can shaped puree at the bottom. I think either a not-round shape or a more organic, soft edge would look more appetizing.
The dill oil looks so vibrant!