Binchotan Wagyu Rib Eye, Matsutake, Parsnip / Salted Duck Eggs Mousse, and Homemade Kimchi

by lastinglovehandles

8 Comments

  1. permalink_save on

    Visually the individual pieces look fine but nothing to tie it together. It looks like an anemic version of the typical meat veg starch plating. I think one or two more elements to tie them together would have helped.

  2. Dismal_Equivalent_68 on

    Where’s the beef? Hahaha. Looks like a bunch of fun ideas. The salted duck parsnip mousse sounds interesting. How to you salt a duck egg that is not cooked?

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