Green dots (35), cauliflower cream, gently poached oyster, caviar, and white wine gelée. Teeny tiny piece of chervil. by dirtbaglinecook 8 Comments spandexvalet 6 months ago Excellent. Great spot work. Great work overall. Altruistic-Wish7907 6 months ago That looks like it’s an absolute pain to plate if you mess up but it’s so cute Buck_Thorn 6 months ago “Not 34 green dots, and not 36 green dots… THIRTY FIVE green dots, you fucking moron!” I can almost hear Gordon Ramsay screaming… dirtbaglinecook 6 months ago Also, a tostada with two types of tartare. Ishigaki dai, and deckle, dressed in kinome oil. dirtbaglinecook 6 months ago All I see is that one imperfect dot. ranting_chef 6 months ago Looks awesome. I’ve shucked many, many thousands of oysters but never really gone beyond the half-shell presentation. Very nicely done. Pawpaw-22 6 months ago What’s this one taste like? It’s a beauty Philly_ExecChef 6 months ago This is incredible but fuck whoever thought 35 micro dots was a good ideaThat’s some ptsd inducing plate upWrite A CommentYou must be logged in to post a comment.
Altruistic-Wish7907 6 months ago That looks like it’s an absolute pain to plate if you mess up but it’s so cute
Buck_Thorn 6 months ago “Not 34 green dots, and not 36 green dots… THIRTY FIVE green dots, you fucking moron!” I can almost hear Gordon Ramsay screaming…
dirtbaglinecook 6 months ago Also, a tostada with two types of tartare. Ishigaki dai, and deckle, dressed in kinome oil.
ranting_chef 6 months ago Looks awesome. I’ve shucked many, many thousands of oysters but never really gone beyond the half-shell presentation. Very nicely done.
Philly_ExecChef 6 months ago This is incredible but fuck whoever thought 35 micro dots was a good ideaThat’s some ptsd inducing plate up
8 Comments
Excellent. Great spot work. Great work overall.
That looks like it’s an absolute pain to plate if you mess up but it’s so cute
“Not 34 green dots, and not 36 green dots… THIRTY FIVE green dots, you fucking moron!” I can almost hear Gordon Ramsay screaming…
Also, a tostada with two types of tartare. Ishigaki dai, and deckle, dressed in kinome oil.
All I see is that one imperfect dot.
Looks awesome. I’ve shucked many, many thousands of oysters but never really gone beyond the half-shell presentation. Very nicely done.
What’s this one taste like? It’s a beauty
This is incredible but fuck whoever thought 35 micro dots was a good idea
That’s some ptsd inducing plate up