Local sourdough, salted butter. Rillettes.
Two year old Comté, Camembert, Roquefort.
French radishes.
Wye Valley Asparagus, mustard mayonnaise.
Marmonde tomatoes with caper berries.
Cantabrian anchovies on Peloponnese olive oil.
Saucisson Sec and cornichons.
Served with bottle 120/576 of One Another Bacchus 2023 from Gloucestershire.
by agmanning
8 Comments
Not much going on plating wise but this looks like a lovely meal, 10/10
As someone else said, nit a lot plating wise, but looks nice. 2 things though:
The butter next to the bread could be made into a quenelle or literally any other shape besides “I cleaned the remaining butter on my knile on the edge of the plate”
Isn’t that a way too much olive with the anchovies? I would just put a bunch of dots around the fish
These are the most appetizing plates I’ve ever seen on this sub. no bullshit rochers and micro herbs. No squid ink tuiles or flowers or other tasteless crap used to distract from mediocre food.
This is coming from someone who worked in Michelin starred kitchens plating food with tweezers for twenty years. I did the rochers and tuiles and powders and gels and flowers.
That was then.
Today this is what makes me salivate.
This is functional. This is honest. This is perfection.
I do my asparagus that way but I cut the bottom at a bias, looks cleaner.
My wife would demolish that and make me eat the anchovies lol
I’d eat all of it, but I don’t think it really belongs on this sub
Ya I’m looking to eat this every day. Fuck ya brother
insert French chefs laughing….