Ratios between bread and the tartare was a bit off.. could definitely have made a smaller piece of bread.
Tartare dressed in koji oil, lemon, vinegar, elderberry capers and shallots. Egg yolks are cured in shio koji and then air dried.
gotonyas on
That’s fuckin tight. Would sit well on a small wine bar menu or something here in aus. Glamour stuff
CapitalAioli on
The height and colors on this are beautiful! I love the pairing with the texture on the plate, although I’m concerned it would be difficult to eat without spilling the food everywhere since the plate is so small.
twizzler_lord on
wow that’s really good dude you should be a chef
RookieFortyTwo on
Looks tight, flavours sound harmonic. I’ll have three please
Red_means_go on
That is gorgeous. I’d say maybe one tiny leaf of chervil on top for a touch more height and it’s perfect.
[deleted] on
Other than the plate being too small (unless this is one bite to be picked up), this ticks all of my boxes. Very well done.
richardanaya on
dumb question, but where is the cheese emulsion?
edit: actually, I think I see it hiding under some yolk shavings now
Marx0r on
What’s the cook on the French toast? Is that deep fried?
Awizy on
Nice take on the Frantzén french toast. So many ways you can spin it.
chefguy831 on
This is filth!! In and around my mouth!! LFG!!!
sterlizeamerica on
This is one of the nicest submissions from a home cook that I’ve ever seen on this sub. Wonderful job on the dish, the plating, and the photography. Bravo, chef!
onioning on
This may sound nuts, but I suggest you try this with lamb heart for the meat. I think the texture and sweeter, cleaner flavor would work really well.
Regardless, love the look, except for the #wewantplates part. Color and material is great, but just isn’t large enough to eat comfortably.
13 Comments
Ratios between bread and the tartare was a bit off.. could definitely have made a smaller piece of bread.
Tartare dressed in koji oil, lemon, vinegar, elderberry capers and shallots. Egg yolks are cured in shio koji and then air dried.
That’s fuckin tight. Would sit well on a small wine bar menu or something here in aus. Glamour stuff
The height and colors on this are beautiful! I love the pairing with the texture on the plate, although I’m concerned it would be difficult to eat without spilling the food everywhere since the plate is so small.
wow that’s really good dude you should be a chef
Looks tight, flavours sound harmonic. I’ll have three please
That is gorgeous. I’d say maybe one tiny leaf of chervil on top for a touch more height and it’s perfect.
Other than the plate being too small (unless this is one bite to be picked up), this ticks all of my boxes. Very well done.
dumb question, but where is the cheese emulsion?
edit: actually, I think I see it hiding under some yolk shavings now
What’s the cook on the French toast? Is that deep fried?
Nice take on the Frantzén french toast. So many ways you can spin it.
This is filth!! In and around my mouth!! LFG!!!
This is one of the nicest submissions from a home cook that I’ve ever seen on this sub. Wonderful job on the dish, the plating, and the photography. Bravo, chef!
This may sound nuts, but I suggest you try this with lamb heart for the meat. I think the texture and sweeter, cleaner flavor would work really well.
Regardless, love the look, except for the #wewantplates part. Color and material is great, but just isn’t large enough to eat comfortably.