La Grande Aioli: Alaskan halibut, mussels, clams, squid, artichokes, snap peas, baby turnips, fingerlings, saffron aioli
by ChefGuzzy91
La Grande Aioli: Alaskan halibut, mussels, clams, squid, artichokes, snap peas, baby turnips, fingerlings, saffron aioli
by ChefGuzzy91
19 Comments
The grand garlic and mayo
Don’t know kuch about playing. But that looks goood
Wow, looks fantastic chef, you’re ability to turn that dish around and keep the concept is impressive. It seems to be a lovely fresh catch plate. I may still nit pick the aioli, but eitherway, great job chef, I look forward to seeing more dishes from you!
Busy but beautiful in my untrained eyes. I would loooove to be served this food at a restaurant 😍
It’s beautiful, but it scares me a little bit
Plating? It’s just been dropped there bud.
Very nice. Looks like peering into a vibrant tidepool.
I get more of a shared plate vibe than actual entree but it’s a fun concept
Just because I’m half french and get twitchy when I see grammar mistakes: it would be Le Grand Aïoli.
This sounds delicious though.
Nice to see you’ve showed some restraint with the sauces. A chef mate of mine does a similar thing and tends to go crazy with his sauces which turns his lovely plate of seafood into a mess, but this looks nice. Would order.
Also looks like some kind of bean, cucumbers, olives, and radish?
I would love to have that! Personally, I could without the shells and maybe a little radicchio or endive for texture and bitterness. But I’d be happy if I got this.
This is both beautiful and looks like delicious food. Great work.
This is absolutely gorgeous.
I. Get. This. And from all the fancy shmancy chefstable plates going around. I would love to eat. The fuck outta this.
The thoughtfulness of fennel to pair with seafood, the variety of crunch from fresh vegetables for break monotony of seafood.
Gimme bread and olive oil to mop this up. I’ll destroy this plate anytime
This looks absolutely delicious.
looks delicious. would smack.
only thing I would say is maybe some kind of broth-y aspect to tie it all together? something meaty, buttery, and a little bright from some lemon juice.
shallow pool of broth, scatter your stuff, then a fat dollop of your aioli right in the center.
looks fire, but what is the pick up time on this?
Little intense but I’d eat tf out of it
I can’t tell if it’s beautiful or a mess.
I guess that’s a good thing.