Did a Vegetable roller coaster dish from Dabiz Muñoz – DiverXO, Madrid.
Featuring frozen powder from parsley, kale, and flower petals on the right. In the middle, a salad of jalapeño chutney (savoury jam); spinach, cooked in wok; homemade mandarin kosho (fermented paste from chillies and mandarin zest); finger lime; broccoli, cooked in wok; bok choy; bok choy leaves, cooked in dashi; mild jalapeño emulsion; asparagus, steamed and seasoned with sesame oil; crispy kale; and microgreens, seasoned with sweet and sour. Lastly, four sauces from the bottom to the top: pistachio mole with kale powder on the side, shiso-lime pesto, jalapeño huancaina (spicy Peruvian cheese sauce), and sorrel emulsion/mayonnaise.
by Dry_Respect2859
2 Comments
It seems very creative but also kind of looks like stuff gathered in the garden by a five year old playing restaurant. Please take this with a grain of salt, I’m an amateur
This looks like someone took a green, semi-solid bowel extrication directly on my dinner plate. I’d probably eat it regardless, but that’s not the point