The maitake is steamed and then grilled and glazed with homemade buckwheat shoyu and topped with spices that grow in the Netherlands (hogweed steeds, angelica seeds, fennel and coriander seeds) The sauce is made from toasted fresh yeast and the crème is made from the green part of the leek, on top fried leek 'hay' from the white part.
This is part of a 6 course menu that I serve as a private chef in The Netherlands
by biekorindt
13 Comments
Looks good!
Do you mind linking me your socials/website/company? Always interested in trying and exploring new things 🙂
Super nice work. I’ve seen yeast showing up in various menus, I assume it’s a bit of a cheesy flavor profile.
This is absolutely beautiful! Truly gorgeous presentation.
Where do u guys get these types of plates from
Hoooo baby I would eat that
Is Dutch spices the same as pumpkin spices?
Sublime. The one thing I’d maybe change is instead of the leek crème being presented in three quenelles I’d play with other shapes, the quenelles just feel a little weird in such an “organic” presentation.
This is the first plate I’ve seen that is cleannnnnnnnnnn
Nice pictures vs nice plates
So rarely do I see fully vegetarian dishes on here (which it seems like this is). Beautiful presentation and it looks delicious!
Love this… but the “Dutch spices” in the title are pretentious. None of those ingredients are unique or endemic to the Netherlands.
If you mean nutritional yeast then say it with your whole chest, it’s a great ingredient!
Listen, I just wanna serve rich people a bowl of sourdough starter with immaculately spaced dots of green liquid and some microgreens artfully tweezered on top for 3,000USD.
Y’know what else would be good? A raw scoby served in a conch shell. Evocative.