Looks awesome! Very elegant. Yummy dead fish babies . What is separating the caviar and the asparagus? Rice paper? Kohlrabi? Cucumber?
Odin_Knows on
Wow that macro shot is awesome, so pretty it looks like AI. Is the kombu in the gelee layer?
yells_at_bugs on
Stunning. I really like the actual plate as well. It reminds me (in a very good nostalgic way) of the plates we used to have on the salad bar at my first job ever 25+ years ago. Although your particular plate is a much more refined version and suits your dish wonderfully. Your garnish lends well to the dish, not stealing the show, but adding to its overall appeal.
eatmusubi on
beautiful plating! and it’s always a treat to see someone who knows how to properly stage and take a photo.
MeesterMeeseeks on
Looks super pretty but I feel like I wouldn’t like the flavor. Green asparagus, seaweed gelee and a huge scoop of caviar….feel like that’s too much veggie umami
escopaul on
OP, Ill try to find it but I swear somebody posted a few images that look like yours in r/finedining recently.
They must’ve ate there recently. Lovely (and tasty) dish!
WinifredZachery on
Oh dear, the plate. It looks absolutely beautiful, have to admit. But for a German this plate has so many connotations.
nem012 on
I hope that this is one course of 14 to 27.
I find the combination intriguing. So it’s salty, umami and bitter-sweet. Nice texture contrast.
Would love to tweek it with a drop of Ume Su or a Wasabi Tapioca Cracker.
The mustard flowers create a fresh atmosphere. (Watercress? – No, wait; It’s Alison!)
Very beautifully conceived dish and perfectly executed. Tip of the hat!
escopaul on
OP, I commented earlier, I knew there somebody in r/finidining enjoying your cooking. Must be an a friend or your alt account, as its the same photos
10 Comments
Looks awesome! Very elegant. Yummy dead fish babies . What is separating the caviar and the asparagus? Rice paper? Kohlrabi? Cucumber?
Wow that macro shot is awesome, so pretty it looks like AI. Is the kombu in the gelee layer?
Stunning. I really like the actual plate as well. It reminds me (in a very good nostalgic way) of the plates we used to have on the salad bar at my first job ever 25+ years ago. Although your particular plate is a much more refined version and suits your dish wonderfully. Your garnish lends well to the dish, not stealing the show, but adding to its overall appeal.
beautiful plating! and it’s always a treat to see someone who knows how to properly stage and take a photo.
Looks super pretty but I feel like I wouldn’t like the flavor. Green asparagus, seaweed gelee and a huge scoop of caviar….feel like that’s too much veggie umami
OP, Ill try to find it but I swear somebody posted a few images that look like yours in r/finedining recently.
They must’ve ate there recently. Lovely (and tasty) dish!
Oh dear, the plate. It looks absolutely beautiful, have to admit. But for a German this plate has so many connotations.
I hope that this is one course of 14 to 27.
I find the combination intriguing. So it’s salty, umami and bitter-sweet. Nice texture contrast.
Would love to tweek it with a drop of Ume Su or a Wasabi Tapioca Cracker.
The mustard flowers create a fresh atmosphere. (Watercress? – No, wait; It’s Alison!)
Very beautifully conceived dish and perfectly executed. Tip of the hat!
OP, I commented earlier, I knew there somebody in r/finidining enjoying your cooking. Must be an a friend or your alt account, as its the same photos
[https://www.reddit.com/r/finedining/comments/1feu6m1/esurio_los_angeles_california_fantastic_dinner/](https://www.reddit.com/r/finedining/comments/1feu6m1/esurio_los_angeles_california_fantastic_dinner/)
I like it without the tuile, great evolution. maybe no alysum. could go shiso flowers, more classical flavor.