For the guys asking to see the carrot terrine plated!
Bbq Lobster tail, carrot puree, lemon verbena gel, smoked potato and lobster claw salad, champagne sauce and chive oil.
by Sudden_Chard8860
23 Comments
theperfectlysadhuman
Man this looks great! Love the plating.
KennethPatchen
Fucking beauty. Those colours POP. Lots of different saliva glands activated with every bite. Carrot terrine? Coool as fuck. And I’ve never had a bbq tail before but now I HAVE to try.
edge61957
I would smash this plate in a heart beat. Thank you for showing the end product! I was lusting over this with some buddies yesterday lol
Samsmokesganja
Beautiful Chef. I’d crush this
varnalama
What a piece of art!
xXMrMisterEXx
That’s Horny
elcapitan520
That puree circle
FreedomSquatch
Fantastic, all your hard work on that carrot terrine was worth it 👍
OutsideCricket7294
Damn! That’s art right there
ohheyhowsitgoin
Is the puree circle done using a cake stand?
BeatrixFarrand
Genuinely lovely.
CaptainCreepy
Your post history is amazing chef.
mikerall
“how to make a plate of reds/oranges/tans pop with a touch of green 101” absolutely lovely.
This is 100% a dish that makes me want to try it at your place, not even attempting it myself.
Class.
NoFreeUsernames6969
Very cool.
heyderehayden
God I want to take pictures of shit like this, beautiful dish
ranting_chef
Looks really nice. How is the terrine made?
Crystalclear77
This is extremely nice. Very nice work, congratulations on the execution.
Crystalclear77
Not that it needs it, but have you ever made a roasted carrot oil? It’s one of my favorites. You roast carrot oblique in a small amount of oil and salt until tender, golden brown at 350F. Blitz in a blender until very smooth with equal parts neutral oil, cook on stove top until the particles seperate, then strain. Its a vibrant orange color that is perfect for any application. I’ve never done this but got me thinking of a carrot, lobster oil. Essentially, obviously taking the carrot oil application and adding lobster bodies, maybe a touch of tomato paste like a traditional shellfish oil, combining both methods simultaneously…
That would a great slow confit to temperature for the BBQ lobster, then hitting it to finish on some binchotan.
supernanodragon
Damn, I will never be able to do this.
cynical-rationale
This looks right out of a magazine, even with the colour schemes going on with the table
AngriestLittleBeaver
Just curious, what would a plate like this usually cost?
knobiknows
There truly are levels to this game, very impressive
CharlesDickensABox
I would like to know more about the champagne sauce, if you don’t mind.
23 Comments
Man this looks great! Love the plating.
Fucking beauty. Those colours POP. Lots of different saliva glands activated with every bite. Carrot terrine? Coool as fuck. And I’ve never had a bbq tail before but now I HAVE to try.
I would smash this plate in a heart beat. Thank you for showing the end product! I was lusting over this with some buddies yesterday lol
Beautiful Chef. I’d crush this
What a piece of art!
That’s Horny
That puree circle
Fantastic, all your hard work on that carrot terrine was worth it 👍
Damn! That’s art right there
Is the puree circle done using a cake stand?
Genuinely lovely.
Your post history is amazing chef.
“how to make a plate of reds/oranges/tans pop with a touch of green 101” absolutely lovely.
This is 100% a dish that makes me want to try it at your place, not even attempting it myself.
Class.
Very cool.
God I want to take pictures of shit like this, beautiful dish
Looks really nice. How is the terrine made?
This is extremely nice. Very nice work, congratulations on the execution.
Not that it needs it, but have you ever made a roasted carrot oil? It’s one of my favorites. You roast carrot oblique in a small amount of oil and salt until tender, golden brown at 350F. Blitz in a blender until very smooth with equal parts neutral oil, cook on stove top until the particles seperate, then strain. Its a vibrant orange color that is perfect for any application. I’ve never done this but got me thinking of a carrot, lobster oil. Essentially, obviously taking the carrot oil application and adding lobster bodies, maybe a touch of tomato paste like a traditional shellfish oil, combining both methods simultaneously…
That would a great slow confit to temperature for the BBQ lobster, then hitting it to finish on some binchotan.
Damn, I will never be able to do this.
This looks right out of a magazine, even with the colour schemes going on with the table
Just curious, what would a plate like this usually cost?
There truly are levels to this game, very impressive
I would like to know more about the champagne sauce, if you don’t mind.