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…
Shiretoko Dawn — Kombu-Cured Hokkaido Scallop, Fermented Porcini, Yuzu, Oscietra Caviar Butter-poached scallop, roasted porcini & toasted hay consommé, yuzu-buttermilk pearls, seaweed brown-butter, porcini soil, coral tuile Serves 4 as a tasting-course Autumn The Concept / Narrative On the Shiretoko Peninsula in…Read the full answer
Tidal Cellar Koji-Cured Scallop, Oyster, Black Garlic, 24-Month Parmigiano, Apple, and Sea Fennel Menu line: Koji-cured sea scallop, oyster-apple gel, charred celeriac, black garlic and 24-month Parmigiano velouté, apple-hazelnut shard, sea fennel–chive oil, black garlic–oak ash.Read the full answer