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…
Pearl in the Tidepool Koji-Cured Hokkaido Scallop, Smoked Marrow Custard, Lacto Green Strawberry, Rausu Kombu & Oscietra Yield: 4 tasting-course portions Active: 3.5 hours + 7 days fermentation This is a dish about contrast — not harmony. Delicate and animal, raw and smoked, unripe and decadent.Read the full answer
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