Tristan lobster, toasted barley brown butter royale custard, infused plum, barley consommé, and coriander blossom
by grayson_fox
Tristan lobster, toasted barley brown butter royale custard, infused plum, barley consommé, and coriander blossom
by grayson_fox
26 Comments
I love how the plum is so thinly sliced and translucent, and the way it acts as a veil. The dish looks so delicate and clean. It sounds like a beautiful and unique combination of flavors. Awesome job!
Awwwww yissss
I’d fuck it
The plating is beautiful and delicate. I want to like it so much, but the portion of everything is so large compared to the lobster (even the garnish, in a sense). I would almost suggest either incorporating the lobster into the custard or just removing it completely and making this a plum dish and really highlight those slices.
Edit- After clicking the pic in the app, I see you do have lobster in the custard
I don’t understand why you would hide your protein especially lobster 🤷🤦
Thank fuck there’s actual talent and competence on here
Now thats just amazing i would love to taste it
Beautiful, progressive and imaginative.
Baller dude. I just assume your a dude but sorry if not. I’d hate to mess your plating up. The white in the plate threw me off for a sec but who the f cares. Honestly I’m a weird eater. I’d look, appreciate then separate the components so I could get the perfect fork with all the elements per bite. Those plums are fun what are they infused with? Is this the correct color for this plate? I really had to look for the barley consommé. I’m such a little beeeotch. This is gonna be a mess…custard and broth are gonna be soup. I love this tho. It’s really beautiful
Minimalist in its presentation and flavor, I’d imagine. Absolutely beautiful. I do wonder whats the process behind barley consommé.
Stunning platting and photo, chef!
The issue with new cooks and passionate ones is that they think plating is what makes food, i bet that doesn’t taste as good as a simple ragout or italian brodo or kebab or tunisian couscous. I mean plating can be an art by itself but my tommy will be certainly disappointed the same as it always was with most of “gastronomic” goods I’ve ever tried.
Fuck.
This is/looks/sounds unreal. Once again you blow my tiny little brain mate.
Absolutely beautiful. You can tell every ingredient was prepared so well just from the picture. And the flavors sound great.
Stunner. If it were culturally acceptable I would drape myself in translucent plum slices.
Personally needs more petals but although its pretty asf
this looks dreamy! the shine on the plums are so pleasing to the eye
Absolutely stunning! This is one of the cleanest “minimal” platings I have seen, great work chef
Wow. This is absolutely stunning. I would love to try it. It it gorgeous and I bet it tastes fantastic.
That’s just beautiful, I would love to try this if I have a chance
Those plum slices are amazing! Beautiful dish.
If you tucked the corners in it would highly resemble wagashi! Very beautiful
This is one of the most gorgeous plates I’ve ever seen.
I love it. Would be interesting to plate it on white though, this black doesn’t do the consommé justice. I think this all white dish with the beautiful shades on the plum and the purple accents from the skin for contrast would have been pretty dope.
This is way too fancy for me
The translucent plums and consomee, the sharp yellow tones with the purple skin on this black plate is very fitting. Those details of the plum so nicely cut are classy as fuckk. For me the flowers took of a little bit of that minimalist perfection but thats just me
You looking for a sommelier