Cool idea! How did you make the “branches” or are they not eddable?
jordanofthecosmos on
This is actually remarkable.
Food, imitating food, imitating life.
Insane.
This dish would look right at home in a Michelin restaurant.
Exceptional creativity. High culinary art.
Well done.
circleuranus on
This is fantastic. A truly well balanced presentation between palatibility, color and texture. Well done. Definitely keep this one in your arsenal.
Particular-Window-59 on
r/putaneggonit would be proud, that looks awesome!
schematicboy on
This is beautiful. I love the bright yellow of the “yolk.”
What is the “dirt” made of?
Philly_ExecChef on
Clever, deceptive, not gimmicky. Nice
seansy5000 on
Real interesting plate chef. A mango panna cotta or gelée might give you a more resembling texture/sheen to a yolk but this is still cool as fuck.
It would be super cool if you could get the “yolk” to spill when cutting into it. I’m sure there is something that can be done with like agar agar.
killlballl on
I’m a retired chef, from a “time before”……and I don’t comment on a lot here. So much is too busy and over-wrought….with good intentions.
But THIS? I’d have been happy with this at El Bulli in its prime. Remarkable composition. Clean, uncluttered and visually arresting. Fan-fucking-tastic. Wow. Great job, Chef.
Did you use a mold for the mousse?
JBone226 on
Probably the best plate posted here in some time. Really excellent.
strugglebutt on
I *desperately* want to eat it.
KieDaPie on
My brain would feel so messed up eating this, I love it
graaaaaaaam on
Weird to call an egg chocolate mousse/mango but it looks good.
bholler on
Is this a play on the Birds Nest from Aquavit NYC? Either way, lovely!
towelheadass on
To me it looks kinda weird, & not my favorite flavor combo
but A+ on creativity.
chroniclerofblarney on
Everyone here loves this and so please don’t unload on me for offering a gentle, alternative take. This is obviously technically spectacular and anyone would be thrilled to have this served to them. But I don’t think it makes total sense, conceptually. Tromp-l‘œil desserts to me fall, first, more into the realm of cake competitions than plated compositions at high end restaurants (some folks have mentioned Michelin stars). When I’ve seen such presentations, it is because the thing playfully alluded to actually has an essential connection to the food itself. So, for example, Heston Blumenthal‘s meat fruit looks like an orange but it’s really pate (that it is served at the Hotel Mandarin takes this playfulness one step farther). But the pate is infused with orange flavor thus making it visually a preparation for what you are about to consume. I don’t quite see what this dessert has to do with an egg other than simply looking like an egg. I mean, it looks like a sunny side up egg. But beyond that there is no connection. It’s simply a visual pun. If it looked like a 1957 Chevy it would be the same thing. It’s just food that looks like a 1957 Chevy. Further, the pun itself is inconsistent. Sure, we think of eggs and nests as going together. But a sunny side up egg in a nest? I’m not quite sure I understand the meaning of that. ordinarily eggs in nests are not found in their cooked form. Again, this is all offered as a gentle critique not a criticism. Hopefully it’s received in that spirit.
fakefrenchbitch on
Stunning.
BadAdviceBison on
Yooooo! This is the coolest thing I’ve ever seen! I think you’ve just become my new favorite person on Reddit lol 😃
17 Comments
Cool idea! How did you make the “branches” or are they not eddable?
This is actually remarkable.
Food, imitating food, imitating life.
Insane.
This dish would look right at home in a Michelin restaurant.
Exceptional creativity. High culinary art.
Well done.
This is fantastic. A truly well balanced presentation between palatibility, color and texture. Well done. Definitely keep this one in your arsenal.
r/putaneggonit would be proud, that looks awesome!
This is beautiful. I love the bright yellow of the “yolk.”
What is the “dirt” made of?
Clever, deceptive, not gimmicky. Nice
Real interesting plate chef. A mango panna cotta or gelée might give you a more resembling texture/sheen to a yolk but this is still cool as fuck.
It would be super cool if you could get the “yolk” to spill when cutting into it. I’m sure there is something that can be done with like agar agar.
I’m a retired chef, from a “time before”……and I don’t comment on a lot here. So much is too busy and over-wrought….with good intentions.
But THIS? I’d have been happy with this at El Bulli in its prime. Remarkable composition. Clean, uncluttered and visually arresting. Fan-fucking-tastic. Wow. Great job, Chef.
Did you use a mold for the mousse?
Probably the best plate posted here in some time. Really excellent.
I *desperately* want to eat it.
My brain would feel so messed up eating this, I love it
Weird to call an egg chocolate mousse/mango but it looks good.
Is this a play on the Birds Nest from Aquavit NYC? Either way, lovely!
To me it looks kinda weird, & not my favorite flavor combo
but A+ on creativity.
Everyone here loves this and so please don’t unload on me for offering a gentle, alternative take. This is obviously technically spectacular and anyone would be thrilled to have this served to them. But I don’t think it makes total sense, conceptually. Tromp-l‘œil desserts to me fall, first, more into the realm of cake competitions than plated compositions at high end restaurants (some folks have mentioned Michelin stars). When I’ve seen such presentations, it is because the thing playfully alluded to actually has an essential connection to the food itself. So, for example, Heston Blumenthal‘s meat fruit looks like an orange but it’s really pate (that it is served at the Hotel Mandarin takes this playfulness one step farther). But the pate is infused with orange flavor thus making it visually a preparation for what you are about to consume. I don’t quite see what this dessert has to do with an egg other than simply looking like an egg. I mean, it looks like a sunny side up egg. But beyond that there is no connection. It’s simply a visual pun. If it looked like a 1957 Chevy it would be the same thing. It’s just food that looks like a 1957 Chevy. Further, the pun itself is inconsistent. Sure, we think of eggs and nests as going together. But a sunny side up egg in a nest? I’m not quite sure I understand the meaning of that. ordinarily eggs in nests are not found in their cooked form. Again, this is all offered as a gentle critique not a criticism. Hopefully it’s received in that spirit.
Stunning.
Yooooo! This is the coolest thing I’ve ever seen! I think you’ve just become my new favorite person on Reddit lol 😃