Gastronomic imitation of a stone (quail cutlet with bernoisette in a thin dough with onion charcoal), reindeer moss, onion miso sauce, buckwheat vinegar "dew"
by gotuo
2 Comments
Efficient_Fuel4280
Very interesting, and good looking, but needs a little refinement.
I know the vessel is imperfectly shaped, but the (spruce?) flecks are a bit too heavy, and a bit too discordant, and dry looking.
Especially if you look at the side by side, I would think you would want the spruce to be a little more refined (and maybe more fresh/vibrant/green) and more uniformly covering the protein.
They are too much like hairy eyebrows, and need to be more uniform, in their own cut down structure, and placement (notice the negative space on the bottom.
If you more uniformly deconstruct and place them, it will help the reindeer moss pop more., and give those little flecks of vibrant green their due.
Just my thoughts, and this looks excellent, without my suggestions.
Buck_Thorn
Sounds like a Magnus Nilsson dish. One of my favorite chefs. Wish I could have eaten at his Fäviken!!
So, the quail is wrapped in a layer of dough, and that’s why we can’t see a quail? If so, I presume it is 100% deboned. Clever idea to make it look like a rock, if that’s it, but I’d rather see the bird, to be honest. But I love the woodsy flavor profile and appearance.
2 Comments
Very interesting, and good looking, but needs a little refinement.
I know the vessel is imperfectly shaped, but the (spruce?) flecks are a bit too heavy, and a bit too discordant, and dry looking.
Especially if you look at the side by side, I would think you would want the spruce to be a little more refined (and maybe more fresh/vibrant/green) and more uniformly covering the protein.
They are too much like hairy eyebrows, and need to be more uniform, in their own cut down structure, and placement (notice the negative space on the bottom.
If you more uniformly deconstruct and place them, it will help the reindeer moss pop more., and give those little flecks of vibrant green their due.
Just my thoughts, and this looks excellent, without my suggestions.
Sounds like a Magnus Nilsson dish. One of my favorite chefs. Wish I could have eaten at his Fäviken!!
So, the quail is wrapped in a layer of dough, and that’s why we can’t see a quail? If so, I presume it is 100% deboned. Clever idea to make it look like a rock, if that’s it, but I’d rather see the bird, to be honest. But I love the woodsy flavor profile and appearance.