I know that i have not posted in like a year but, i just do not have the opportunity to create like i did at my last job. I made this for my chef at L2o and the owner of the restaurant. I am happy with the dish overall but there would be small tweaks if i were to make it again. I hope soon I will be able to create more dishes or maybe some amuses. Here is the list of components.
Grapefruit and cardamom sorbet
Under the sorbet are balls of the the mayo cake batter nitro blanched
Olive oil mayonnaise cake (isi siphon in the microwave) rolled in evoo powder
Grapefruit marshmallow (made very soft and is the rectangle going into the bowl)
Whipped Grapefruit curd (the white colored piping made in the paco jet)
Passionfruit film
Shiso “mojito” foam, when i made the dish for the owner i go the foam to come out much more green and it was garnished with purple shiso buds instead of leaves
Passionfruit tuiles and fresh grapefruit
Nice to see you back with your post. I hope that you get the chance to do more dishes. Why not, you seem really talented.
Stefan S.
nice. sound’s great and looks even better. look’s like one of the best dishes you’ve done btw.
Welcome back.
This looks like a cool funky plate that you had alot of fun with!
Very artistic presentation, (in my un-professional opinion). So many interesting ingredients- I don’t recognize several of them, but it looks great. How did it taste?
thank all of you for your comments, i didnt think that anyone would even see the dish because i have not posted in so long and for you mom the flavor was really nice. my goal was to accent the flavor of the grapefruit by adding a little acidity with the passionfruit and mellow out or blend in the bitterness with the cardamom and the olive oil. Everyone really enjoyed it and i think that they were surprised that i pulled it out
hi I serched culinary information, come across your blog,passed by google in English. I’m south korean^^;; I graduated Korea culinary arts science highschool,and my university major is food nutrient…. that is hard to English word(?). so, that’s nice culinary picture….휴….
Just dropping by.Btw, you website have great content!
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welcome back, nice dish
Welcome back. Nice dish.
I’ve been reading the L20 blog for a while now. What’s it like working there? Is chef the one coming up with the dishes or is it more of a team effort?
he makes the dishes period not even the chef de cuisine has a say seriously only does pastry have some freedom
Cheers for the feedback.
Personally, I doubt the flavors mix well, but I guess i would have to try this.. and I think its alittle to ” out there ” to much science. why not do simple dish’s that have a complicated twist?! just an idea. Presentation wise it LOOKS nice
pep i do have to say in defense of this dish is olive oil works very well against the bitterness of the grapefruit, it is common in savory dishes and when an entire bite of the plate is eaten this is all balanced out with the acid of the passionfruit and the freshness of the shiso, imagine basil. and for the science part the only food additive besides the foam is gelatin. thank you for the comment and hopefully i will be able to post again soon.
did you, use powdered gelatin? for the foam, Ive used liquid and it makes the product taste like shit, btw, the mussle consomme looks great.
pep
Wow!
It looks so good and beautiful.
Thank for sharing
http://www.ahacook.com
hello,
I am a chef in Baltimore and I landed a stage/interview for a line cook position at Alinea on July 10-11. I am excited but also terrified, like, bone-shaking terror. Would you mind chatting a little bit through email about your experience during your stage?
(I saw a comment that you posted on Chadzilla’s blog.)
Thanks!
Sarah