served with pomme puree (the crescent), samphire, cornichons, deep-fried capers, zucchini & basil puree (underneath the fish), white wine sauce split with basil oil
by Hai_Cooking
9 Comments
CactusWillieBeans
Looks good, sounds good, but is “split with” just haute speak for “these liquids don’t mix”?
Bernkov
The second photo looks better.
Hieronymus-Hoke
Looks like a painting my guy. Killer work. I don’t love the flowers as others might, but here it’s just fine.
SoapboxHouse
This is how you use flowers.. I zoomed in on a miniature garden. Halibut looks great as well. Flavors are there to back the presentation. Hell yeah, Chef
Perfect_Entertainer7
As a customer, this is what I love and pray for when I come to a restaurant. Absolutely stunning and I would be trying to figure out how I can afford to eat this every night. My sincerest compliments to you chef – this is art!
lordpunt
That potato puree cold by the time I’m getting it to the table?
iwasinthepool
It looks nice. It’s a lot of garnish so I feel like it’s mostly cold by the time the guest gets it on a fork, but it is beautiful.
Next time you make your basil oil, blanch the basil for about 15 seconds then shock it in an ice bath. Ring the water out like it owes you money, then blend it with your neutral oil. Blend the ever living piss out of it until you can’t see any more fibers. Strain right away it through a cheese cloth (don’t forget to squeeze it a little at the end, oil isn’t cheap), then strain again through a coffee filter in the refrigerator overnight. This will give you a super bright green oil, and when you break the sauce it’ll be much more obvious.
Every_Extreme_1037
I fucking love this. Beautiful work, Chef !
Every_Extreme_1037
Only suggestion would be to cut the fish into a circle ??? I realize it would be a pain but I feel like that would be a great visual. Sun/moon play. Such a beautiful plate!
9 Comments
Looks good, sounds good, but is “split with” just haute speak for “these liquids don’t mix”?
The second photo looks better.
Looks like a painting my guy. Killer work. I don’t love the flowers as others might, but here it’s just fine.
This is how you use flowers.. I zoomed in on a miniature garden. Halibut looks great as well. Flavors are there to back the presentation. Hell yeah, Chef
As a customer, this is what I love and pray for when I come to a restaurant. Absolutely stunning and I would be trying to figure out how I can afford to eat this every night. My sincerest compliments to you chef – this is art!
That potato puree cold by the time I’m getting it to the table?
It looks nice. It’s a lot of garnish so I feel like it’s mostly cold by the time the guest gets it on a fork, but it is beautiful.
Next time you make your basil oil, blanch the basil for about 15 seconds then shock it in an ice bath. Ring the water out like it owes you money, then blend it with your neutral oil. Blend the ever living piss out of it until you can’t see any more fibers. Strain right away it through a cheese cloth (don’t forget to squeeze it a little at the end, oil isn’t cheap), then strain again through a coffee filter in the refrigerator overnight. This will give you a super bright green oil, and when you break the sauce it’ll be much more obvious.
I fucking love this. Beautiful work,
Chef !
Only suggestion would be to cut the fish into a circle ??? I realize it would be a pain but I feel like that would be a great visual. Sun/moon play. Such a beautiful plate!