Fantastic clash of colours. The plate is incredibly beautiful as well. Great selection. Congratulations.
How was the taste?
amarelo-manga on
I’m in love with this. I like it better without the tuile just cause I prefer simpler dishes. As it is, it’s direct, elegant and the combination of flavours makes sense.
samsuh on
outstanding!
it looks slightly off center though. the distance to the inner circle of the plate seems very inconsistent. 12 o clock is farther than 6 o clock, 9 o clock is closer than 3 o clock, but beautiful work!
abigayl75 on
Very elegant, I love both plates
dotcubed on
Tuile looks far superior than without. Nice job.
In my opinion “Sugar Free” should not be a selling point for elegant desserts.
No_Permit8766 on
That’s the sacred geometry of desserts. It’s really beautiful. Well done.
Dankjoris on
Real nice, but I would miss the other halve of the cake
SF-guy83 on
Very impressive!
If you can pull off consistent execution during busy nightly dinner service, it would be astonishing.
awful_waffle_falafel on
Wonderful echoing of shapes throughout.
Dismal_Equivalent_68 on
How fun. Love the tiny verbena and I bet they add a nice flavor. Cute plating and your little ice cream came out great
Leo_Kovacq on
Everything about this is gorgeous and balanced.
TwopintsyaPrick on
Yeah nah this is elegant as fuck, well done
Fuzzy974 on
The plating is đź‘Śđź‘Ś but I’m going to be pissed if I get served half a pink praline tart.
kenkenken826 on
Give me the full tart please…
Penge1028 on
Sweet Baby Jesus this is beautiful!! Very well done!!
byParallax on
Pretty cool, and I’m sure the kitchen is happy to eat the part you sliced out!
grayson_fox on
Super clean construction, great colors, and I’m a sucker for the lemon verbena. The bake on the tart shell looks perfect. Perforated mold or traditional? The sugar free / gluten free always surprises me
Timmymac1000 on
Very clean flavors and plating, chef.
RapportRaptor on
Honestly I love tuilles and molds and such, and I think I know quite a lot about making them. But I’m drawing a blank on how you made a lemon verbena tuille that shade of purple. Looks incredible
20 Comments
All gluten-free, sugar-free, low carb.
Fantastic clash of colours. The plate is incredibly beautiful as well. Great selection. Congratulations.
How was the taste?
I’m in love with this. I like it better without the tuile just cause I prefer simpler dishes. As it is, it’s direct, elegant and the combination of flavours makes sense.
outstanding!
it looks slightly off center though. the distance to the inner circle of the plate seems very inconsistent. 12 o clock is farther than 6 o clock, 9 o clock is closer than 3 o clock, but beautiful work!
Very elegant, I love both plates
Tuile looks far superior than without. Nice job.
In my opinion “Sugar Free” should not be a selling point for elegant desserts.
That’s the sacred geometry of desserts. It’s really beautiful. Well done.
Real nice, but I would miss the other halve of the cake
Very impressive!
If you can pull off consistent execution during busy nightly dinner service, it would be astonishing.
Wonderful echoing of shapes throughout.
How fun. Love the tiny verbena and I bet they add a nice flavor. Cute plating and your little ice cream came out great
Everything about this is gorgeous and balanced.
Yeah nah this is elegant as fuck, well done
The plating is đź‘Śđź‘Ś but I’m going to be pissed if I get served half a pink praline tart.
Give me the full tart please…
Sweet Baby Jesus this is beautiful!! Very well done!!
Pretty cool, and I’m sure the kitchen is happy to eat the part you sliced out!
Super clean construction, great colors, and I’m a sucker for the lemon verbena. The bake on the tart shell looks perfect. Perforated mold or traditional? The sugar free / gluten free always surprises me
Very clean flavors and plating, chef.
Honestly I love tuilles and molds and such, and I think I know quite a lot about making them. But I’m drawing a blank on how you made a lemon verbena tuille that shade of purple. Looks incredible