This dish was my final project for my garde manger class. We were asked to present a dish with at least one fermented component; I ended up presenting a dish with varied components. The dish had different flavors of sweet, sour, bitter, umami and crunchy (thanks to the tuille).
nshait on
From a practical standpoint, I’m not sure how I’m supposed to enjoy the dots of hot sauce. What is the black apple honey item? Not clear from description or from picture.
ReassuringGuineaFowl on
As a fellow culinary student, garde manger scares the shit out of me. The work is so intricate. I think it looks great, and I bet the flavors go great together. Perhaps something for a pop of freshness? Something herbaceous imo would go great with the apple and honey.
I’m just a student, just my 2 cents!
Edit: can you also explain what black apple means here? Is it literally a black apple, like those expensive Black Diamond varieties?
Buck_Thorn on
I’m probably the only person that feels this way, but for some reason I can’t really justify, I don’t care for these silicon mold tuilles (in general, not just this particular one). I’d much prefer a natural shape.
Unlikely-Baseball-90 on
How did you make that pattern tuille?
Dismal_Equivalent_68 on
Wow. Sous vide for that long? Did you add vinegar or something else for fermentation? Heat on them? Very interesting
6 Comments
This dish was my final project for my garde manger class. We were asked to present a dish with at least one fermented component; I ended up presenting a dish with varied components. The dish had different flavors of sweet, sour, bitter, umami and crunchy (thanks to the tuille).
From a practical standpoint, I’m not sure how I’m supposed to enjoy the dots of hot sauce. What is the black apple honey item? Not clear from description or from picture.
As a fellow culinary student, garde manger scares the shit out of me. The work is so intricate. I think it looks great, and I bet the flavors go great together. Perhaps something for a pop of freshness? Something herbaceous imo would go great with the apple and honey.
I’m just a student, just my 2 cents!
Edit: can you also explain what black apple means here? Is it literally a black apple, like those expensive Black Diamond varieties?
I’m probably the only person that feels this way, but for some reason I can’t really justify, I don’t care for these silicon mold tuilles (in general, not just this particular one). I’d much prefer a natural shape.
How did you make that pattern tuille?
Wow. Sous vide for that long? Did you add vinegar or something else for fermentation? Heat on them? Very interesting