Tomato tartar, dried San Marzano tomato, horseradish infused sunflower sauce, sorbet from tomatillo, jalapeno and various herbs.
by TheyToldObama
Tomato tartar, dried San Marzano tomato, horseradish infused sunflower sauce, sorbet from tomatillo, jalapeno and various herbs.
by TheyToldObama
26 Comments
No notes needed. Dorsia stuff. Love it.
Gorgeous plate. Simply beautiful.
Choux in Amsterdam? I follow you on ig, your food is incredible!
Everything about this is absolutely gorgeous.
I just did some reading on foams, I want to make a black garlic foam for some roast vegetables.
Any idea how to go about it? I feel like a thicker foam might be more practical then a wispy one.
Thicker foam are from cream whipper (siphon) and a wispy lighter foam is from an immersion blender?
Looks good Chef, is the tomato set with a gelling agent, or just tight packed in a ring mold. The edges look super clean
Edit: maybe minor but the foam looks a little soapy looking.
This is gorgeous, nice work
Was that quenelle spooned or from a mold? Flawless
The middle looks like a work of art and appetizing too. The foam reminds me of saliva. My skills are nowhere near yours, this is just feedback.
Absolutely impeccable.
Can I ask how you this dish comes together during service and how long it takes to plate say, half a dozen together?
Probably the best-looking plate ever posted here
Yeah, I’d be keeping a pic of this in my wallet to show strangers as if it were my offspring.
You done good.
Shutup and take my money!! Beautiful.
beautiful. drop that tomatillo sorbet recipe? only concern is that its very sweet in the dish :). reminds me of the relae dish with mackerel, your is more fine dine-y
The tech nerd in me saw Google Chrome first. Looks delicious!
How does the tomato Tatar stay in form? Is it frozen?
Looks beautiful
Initially I thought the green would be too overpowering but the colors are fantastic and everything blends wonderfully.
Good to see some love to tomatillos outside of Mexico
That feeds the eyes and spirit as well as the body. Very nice. The colors really pop and the construction is beautiful.
There’s no such thing as perfect, but this is just about perfection. How beautiful!
At chef Jean-Georges Vongerichten’s abcV in New York they have a very similar beet tartar and was wondering if the chef that created this dish drew on that?
Looks great, would love to eat
I work on a block of fine dining restaurants ranging from immaculate pastries to the fussiest, sexiest amuses on the east coast. Tell your chef that they are KILLING it. Showing this to my guys tomorrow as inspiration. And!! To all of your cooks and prep chefs, we see you. It takes a village. Please continue to share. We love seeing this level of plating.
You guys looking for any Sous? I ate there at Choux a few years ago and was impressed. Propably one of my favourite Chefs for astetics.
Are those green coriander seeds?
Foam looks like spit or soap, kinda unappealing to me personally. Changing the color slightly might make that part more appetizing. Overall very pretty.
Google Chrome-core. Jokes aside this looks incredible