Pork belly, dry brine 12h, sous vide 18h, pan finish.
Langoustine charred and zested with lime.
Carrot (puree/charred and chips/crisps.
Mustard (pickled mustard seeds/ piccalily mayo and mizuna)
Green herb oil finish, not in picture.
by Accomplished_Link902
4 Comments
Looks soooooo nice! The random greens sprig on the carrot though throw me off a bit—it looks a little dull
If you went with purple or a different color carrot I feel like this would pop more, the langostine and orange carrot blend together. Looks great tho
It looks like a culinary playground.
langoustine propped up on the pork belly might present a little better, chef. looks a bit dry and naked as-is.