Dining and Cooking
Turnip cooked for 4 hours sous vide, browned in butter, finished with fermented honey; parsley-sesame oil emulsion; brioche croutons; Jamon
In Culinary Plating

Turnip cooked for 4 hours sous vide, browned in butter, finished with fermented honey; parsley-sesame oil emulsion; brioche croutons; Jamon


Emuslion: egg whites, water, sushi vinegar, green parsley oil (with around 1/3 being sesame oil), chlorophyll puree, salt, xanthan.

by Dry_Respect2859

1 Comment

  1. limerickdeath

    I think its great, my only niggle is those brioche croutons are pale AF

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