Celeriac soufflé, butter poached salmon, fennel foam, blood orange roe & asparagus [pro/chef]

by neeforshort

5 Comments

  1. The description and the plating are so old school, so classic.
    I find it lovely to see people are keep doing it.
    The dish looks great, the plate as well 😊

  2. Retro 80’s but very pretty. I’d add one more asparagus stalk. “Accessories” look better in odd numbers. Oh…it sounds delicious too.

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