Michelin Star Recipe Design

Dish Title
Celestial Tide – A Symphony of Sea and Cocoa

A multi‑component plate that unites the briny, tender flesh of sea cucumber with the bittersweet depth of dark chocolate, framed by a bright citrus gel and a delicate sea‑weed foam. The dish’s name evokes the meeting of ocean and sky, a metaphor for how the most unlikely pairings can create a Michelin‑grade masterpiece.

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1. Ingredient Pairing & Conceptual Narrative

Ingredient	Why It’s Unusual	Narrative Hook
Sea cucumber (Cucumaria frondosa)	Rare, chewy, umami‑rich seafood that is almost “invisible” when cooked.	“The Ocean’s Whisper” – a translucent, almost‑transparent sphere that feels like a living tide.
Dark chocolate (70‑80 % cacao)	Chocolate is sweet, nutty, and bitter; pairing it with a salty, briny seafood is a daring contrast.	“A Sweet Eclipse” – chocolate’s sweetness eclipses the sea’s saltiness, creating a new horizon.
Citrus (Blood orange + Yuzu)	Bright, acidic, and unexpectedly floral.	“Sunrise on the Horizon” – citrus lifts the palate, echoing sunrise over the sea.
Sea‑weed (Kombu)	Adds umami, texture, and a green, oceanic hue.	“The Green Ocean” – a foam that breathes the sea’s essence.
Edible gold leaf (Italian)	Adds visual sparkle and a hint of luxury.	“The Sun’s Touch” – a gleam that mirrors sunrise.

Conceptual Narrative
The dish is a visual and gustatory dialogue between the sea and the sky. The sea cucumber’s silky texture introduces the oceanic echo, while the chocolate sphere delivers an unexpected, sweet counterpoint. The citrus gel adds brightness, and the sea‑weed foam ties the whole composition together. On a black slate plate, the components resemble a small, floating island on a midnight ocean, illuminated by a tiny sun (gold leaf).

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2. Sourcing Notes

Ingredient	Suggested Source	Why
Sea cucumber	Okinawan‑harvested, 100 % natural, no preservatives (Japan, supplier: Okinawa Sea Farms)	Highest quality, firm texture, authentic umami.
Dark chocolate	Single‑origin from Ecuador (70 % cacao, bean‑to‑bar) – Cacao & Co.	Rich cocoa notes, minimal sweeteners.
Blood orange & Yuzu	Organic, California-grown blood oranges + Yuzu from Japan – Sunny Grove & Yuzu Farms	Juicy, bright acidity.
Kombu	Hand‑picked from Icelandic fjords – Lofoten Kombu	Highest umami, crisp texture.
Edible gold leaf	22‑kt gold leaf from Italy – GoldLeaf Italia	Certified food‑grade, 100 % pure gold.
Microgreens	Mixed basil & mint microgreens, organically grown – GreenRoots	Fresh aroma, color contrast.
Other	- Sea salt (Hawaiian pink). <br> - White truffle dust (optional, 0.5 g).	Adds depth.

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3. Component Breakdown & Detailed Instructions

3.1. Sous‑Vide Sea‑Cucumber Sphere

Ingredients

• 40 g sea cucumber (fresh, cleaned)
• 1 tsp sea salt (Hawaiian pink)
• 1 tsp citrus zest (blood orange)
• 2 ml yuzu vinegar (1 % acidity)

Equipment

• Sous‑vide circulator (set to 70 °C)
• Vacuum seal bag
• Gelatin sheets (optional for texture)

Procedure

1. Prep the Sea Cucumber

   • Rinse and pat dry.
   • Slice into 5 mm thick rounds.
   • Sprinkle with sea salt, citrus zest, and yuzu vinegar.
   • Place in a vacuum bag; vacuum‑seal.

2. Sous‑vide

   • Set the circulator to 70 °C.
   • Cook the bag for 1 h 15 min.
   • After cooking, chill the bag in an ice‑water bath for 2 min to stop the cooking process.

3. Sphere Formation

   • Using a syringe, gently deposit the chilled sea cucumber into a silicone mold (Ø 25 mm).
   • Freeze at −18 °C for 15 min to set the shape.

4. Finishing

   • Remove the sphere from the mold.
   • Pat dry; drizzle a micro‑droplet of citrus reduction (see 3.3).

Tip: Add a pinch of white truffle dust into the vacuum bag for a subtle umami finish.

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3.2. Dark Chocolate Mousse Sphere

Ingredients

• 60 g dark chocolate (70 % cacao)
• 25 ml heavy cream (fresh, no additives)
• 5 g gelatin, bloomed in 10 ml cold water
• 2 ml yuzu essence (optional)
• 0.5 g sea salt

Equipment

• Double boiler
• Blender / hand blender
• Silicone mold (Ø 25 mm)

Procedure

1. Melt Chocolate

   • Gently melt chocolate over a double boiler, whisking until silky.

2. Prepare Gelatin

   • Bloom gelatin in 10 ml cold water for 5 min.
   • Warm gelatin until dissolved (avoid boiling).

3. Blend

   • Whisk chocolate with melted gelatin, cream, sea salt, and yuzu essence until smooth.
   • Chill in fridge for 30 min until thick.

4. Sculpt Sphere

   • Spoon mixture into silicone mold.
   • Freeze at −20 °C for 20 min.

5. Finish

   • Release sphere; drizzle a thin line of sea‑weed foam (see 3.4).

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3.3. Citrus Gel & Reduction

Ingredients

• 30 ml blood orange juice (fresh)
• 30 ml yuzu juice (fresh)
• 10 g agar‑agar powder
• 5 ml honey (organic)
• 1 tsp sea salt

Equipment

• Saucepan
• Thermometer
• Silicone mold (Ø 15 mm)

Procedure

1. Make Reduction

   • Combine juices, honey, and sea salt in a saucepan.
   • Heat to 80 °C, stirring until honey dissolves.

2. Add Agar‑Agar

   • Sprinkle agar‑agar; whisk until fully dissolved.
   • Heat to 90 °C for 2 min, then cool to 50 °C.

3. Set Gel

   • Pour into silicone mold; chill at 4 °C for 15 min until set.

4. Plate

   • On the plate, place a single droplet of gel on the rim of the sea‑cucumber sphere.

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3.4. Sea‑Weed Foam (Kombu Foam)

Ingredients

• 5 g kombu (thinly sliced)
• 200 ml water (filtered)
• 1 tsp soy sauce (low‑sodium)
• 2 ml agar‑agar powder
• 1 ml xanthan gum (optional, to stabilize foam)

Equipment

• Immersion blender
• Foam wand (optional)

Procedure

1. Infuse Kombu

   • Simmer kombu in water for 10 min; strain.

2. Make Base

   • Add soy sauce, agar‑agar, and xanthan gum.
   • Heat to 90 °C while whisking.

3. Cool & Whisk

   • Cool to 30 °C.
   • Use immersion blender or foam wand to aerate until light, airy foam forms.

4. Placement

   • Spoon foam around the sea‑cucumber sphere, creating a “sea‑foam halo.”

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3.5. Microgreens & Gold Leaf Garnish

Ingredients

• Mixed basil & mint microgreens (small handful)
• 2 g edible gold leaf (22 kt)

Procedure

1. Microgreens

   • Arrange microgreens in a “crescent” shape beside the chocolate sphere.

2. Gold Leaf

   • Carefully place a small gold leaf shard on the edge of the sea‑cucumber sphere, letting it dangle over the sea‑weed foam.

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4. Plating (Presentation)

1. Plate Base

   • Use a black slate plate (Ø 200 mm) for contrast.

2. Center

   • Place the sea‑cucumber sphere at the center, slightly tilted to showcase its translucence.

3. Chocolate Sphere

   • Position the chocolate mousse sphere to the right of the sea‑cucumber sphere, with a thin line of sea‑weed foam bridging the two.

4. Citrus Gel

   • Drop a small citrus gel droplet on the left side of the sea‑cucumber sphere, allowing it to bead and drip slightly.

5. Sea‑Weed Foam

   • Swirl the kombu foam around the sea‑cucumber sphere, making it look like a tiny sea‑foam wave.

6. Microgreens & Gold

   • Arrange microgreens in a crescent arc to the left of the chocolate sphere.
   • Place a gold leaf shard on the sea‑cucumber sphere, letting it hang over the foam.

7. Final Touches

   • Lightly dust the plate with sea salt crystals for a sparkling finish.
   • Optionally, add a faint drizzle of yuzu reduction along the plate’s rim for a subtle citrus shine.

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5. Serving & Timing

• Serve Immediately after plating to preserve the foam’s airy texture.
• Serving Temperature: Sea‑cucumber sphere at 5 °C, chocolate sphere at 8 °C, citrus gel at 4 °C.
• Suggested Pairing Wine: A crisp, citrus‑accented white (e.g., Sauvignon Blanc) or a light, dry rosé.

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6. Final Thoughts

“Celestial Tide” is a narrative in a dish: the ocean’s whisper (sea cucumber) meets the sweet eclipse (dark chocolate), all illuminated by citrus sunrise and sea‑weed foam. The avant‑garde techniques—sous‑vide, gelatin spheres, foam aeration, and gold‑leaf accents—ensure that Michelin‑star diners experience a harmonious, multi‑sensory journey that is as visually striking as it is palate‑pleasing.

Enjoy the voyage!