Sous vide venison loin, roasted goose liver, pumpkin puree, fresh figs, bok choy (blanched & brushed with truffle oil), salted walnuts & red wine chocolate sauce
A few things when I see things like this… first is the nitpicky stuff – “roasted goose liver”? That looks pan seared, there is no color on the sides and it is scored like foie gras is done before pan searing.
But mainly… this all just looks room temp. I know, you can’t see heat in a pic. But the figs and the leaves and such don’t look like they are exposed to heat, but I would want the venison and foie to at least be fairly warm. It looks pretty, but I see pics like this and think, I don’t quite think this is something I am dying to try.
3 Comments
Thats a lot going on on that plate!
Which one’s the mitochondria?
A few things when I see things like this… first is the nitpicky stuff – “roasted goose liver”? That looks pan seared, there is no color on the sides and it is scored like foie gras is done before pan searing.
But mainly… this all just looks room temp. I know, you can’t see heat in a pic. But the figs and the leaves and such don’t look like they are exposed to heat, but I would want the venison and foie to at least be fairly warm. It looks pretty, but I see pics like this and think, I don’t quite think this is something I am dying to try.