Looks like it would be pretty dry.. maybe a sauce or something?
nshait on
Looks great, and love the uni with brioche combination. Would order in a heartbeat.
zone0707 on
Id just a do a bit more caviar just to really let it shine. Luxury ingredients are only good when you can have generous amounts of it. Why not do a bit more generous quenelle on top.
jlachaus1 on
Could you share the Uni brioche recipe? I love uni! Looks delicious!
Drandness on
I’d love to know how you made the brioche. This is stunning.
msew on
Well hello here.
I would like you and my mouth to get to know each other!
Dismal_Equivalent_68 on
What do you mean uni brioche? You made bread with urchin? Or there is uni on the bread?
fddfgs on
It’s beautiful but I feel like either that plate is too big (plenty of opportunity to use negative space on a smaller plate) or it should be next to something else, even if it’s just a garnish or another small blob of creme fraiche. Maybe even a chirenge with some fresh uni and a spot of caviar on top.
BusinessCurrent5203 on
Looks really nice. Possible to share the brioche recipe please.
Consider bringing down the brioche by 1/3. Add fresh uni, up the caviar just a bit so it covers a bit more. could add something into the cream lemon, bonito, chili, nori, herbs, more uni. Garnish the finished layers, slightly larger pieces of fresh dill with great flavor.
Also Consider making flavored balls, dashi, saffron and bonito, seaweed, numbing oil.
9 Comments
Looks like it would be pretty dry.. maybe a sauce or something?
Looks great, and love the uni with brioche combination. Would order in a heartbeat.
Id just a do a bit more caviar just to really let it shine. Luxury ingredients are only good when you can have generous amounts of it. Why not do a bit more generous quenelle on top.
Could you share the Uni brioche recipe? I love uni! Looks delicious!
I’d love to know how you made the brioche. This is stunning.
Well hello here.
I would like you and my mouth to get to know each other!
What do you mean uni brioche? You made bread with urchin? Or there is uni on the bread?
It’s beautiful but I feel like either that plate is too big (plenty of opportunity to use negative space on a smaller plate) or it should be next to something else, even if it’s just a garnish or another small blob of creme fraiche. Maybe even a chirenge with some fresh uni and a spot of caviar on top.
Looks really nice. Possible to share the brioche recipe please.
Consider bringing down the brioche by 1/3. Add fresh uni, up the caviar just a bit so it covers a bit more. could add something into the cream lemon, bonito, chili, nori, herbs, more uni. Garnish the finished layers, slightly larger pieces of fresh dill with great flavor.
Also Consider making flavored balls, dashi, saffron and bonito, seaweed, numbing oil.