fried fish • corn cream • zucchinis • radishes • confit tomatoes Continue reading Fish and corn cream
Category: mise en place
Mise en place is a term used in kitchens for having all the elements of a dish ready and organized, and it’s not just the recipe, it’s the organization of the ingredients and implements for a perfect execution. For me, it seems like the ability to taste a dish from the perspective of its ingredients and the necessary processes to make it.
smoked pork ribs • potatoes, broccoli, carrots, zucchinis and grapes • creamy white wine sauce Continue reading Smoked pork ribs with vegetables
bacon sandwich • bechamel with capers and parmesan • confit tomatoes with thyme • white cheese • coriander leaves • lettuce salad with tomatoes, pineapple and grapes Continue reading Bacon sandwich
beef loin roll filled with cheese an vegetables with a beef veloute • lettuce and radish salad • zucchini • cauliflower Continue reading Beef loin roll with cheese and vegetables
Mise en place – Techniques: Pudding Continue reading Pudding
chocolate pudding • oat crackers • caramel • blackberry gel Continue reading Chocolate pudding with caramel and blackberries
rice and fish • beetroots • cauliflower puree Continue reading Rice and fish
A quick intro to food presentation, basic concepts and some ideas that i found in the web Continue reading Presentation: Intro
creamy chicken soup • cheddar cheese crust • avocado Continue reading Creamy chicken soup
garlic shrimp • fettuccine with spinach sauce • confit tomatoes and chives • radish Continue reading Garlic shrimp with fettuccine with spinach sauce