The maitake is steamed and then grilled and glazed with homemade buckwheat shoyu and topped with spices that grow in the Netherlands (hogweed steeds, angelica seeds, fennel and coriander seeds) The sauce is made from toasted fresh yeast and the crème is made from the green part of the leek, on top fried leek 'hay' from the white part.
This is part of a 6 course menu that I serve as a private chef in The Netherlands
by biekorindt
2 Comments
Looks good!
Do you mind linking me your socials/website/company? Always interested in trying and exploring new things 🙂
Super nice work. I’ve seen yeast showing up in various menus, I assume it’s a bit of a cheesy flavor profile.