To the left we have artichokes cooked in a liquor with thyme and garlic seasoned with maldon then filled with sunflower praline dipped in toasted poppy seeds and finished with calendula, top left is cippolini onion petals filled with soubise and black garlic puree garnished with negi and bach buttons, to the right of that we have barley sitting on a dollop of lemons curd with a curry emulsion garnished with red sorrel meant to be eaten with the erynagi skewer, next parmesan crackers with ricotta escabeche pickled rose petal dried black olive powder and radish flowers, lastly a “potato salad bite” potato crisp rolls filled with herb bouquet of green shiso popcorn shoots petite watercrest and pea tendrils with a yogurt dipping sauce and nasturtium oil
by Parking_Ad_3307
2 Comments
This is pretty crazy, the flavors and combinations, as well as the concept, technique and the plating. Im very impressed and intrigued to say the least. Is this for a restaruant, and if so where at and for what, or is this a school thing? Just genuinely curous
Sounds interesting but absolutely detest some of this plating style. Sunflower and cippolini as dishes work, but look exceptionally wasteful and pointless. Surely people aren’t eating a bowl of plain greens or a bowl of straight seeds when the main dish is eaten? Assuming it goes in the bin otherwise, erk.