Michelin Star Recipe Design
Design an innovative recipe for a multi-component dish worthy of a Michelin 3-star restaurant. The recipe should feature an unusual…
"Hive & Tide" Langoustine, Beeswax, White Chocolate & Oscietra Caviar, Hay-Baked Celeriac, Fermented Green Strawberry, Sea Buckthorn I. The Concept Most coastal menus celebrate the meeting of sea and land. This dish is about a stranger, quieter meeting: the meadow and the seabed, the bee and the langoustine.Read the full answer
L’Ombre et L’Abîme (Shadow & The Abyss) Hay-Aged Bresse Squab, Hokkaido Sea Urchin Emulsion, Black Garlic–Koji Glaze, Cocoa Nib & Cuttlefish Ink Tuile, Forest Dashi I. Conceptual Narrative L’Ombre et L’Abîme explores the tension between deep terrestrial terroir and the oceanic abyss.Read the full answer