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What did you eat last night for dinner? - Page 1656

post #24826 of 25273
Quote:
Originally Posted by ehkay View Post

It originated in god's classic dish, "Just the Tip"

Ah yes, Keller's seminal piece.
post #24827 of 25273
Quote:
Originally Posted by mgm9128 View Post

The one above is fairly simple. Just peel the asparagus and tie them together, then blanch in boiling water with salt and a tablespoon of sugar. Drain, then toss in olive oil, white pepper and fleur de sel. The sauce is made by poaching an egg then mixing it with dijon mustard, orleans mustard, sherry vinegar, tabasco, and emulsifying with 3/4 cup grapeseed oil and a tablespoon of olive oil. The yellow in the center are egg yolks cooked sous vide, then you whisk in some almond oil, and sprinkle hard boiled egg yolk. There is a crouton on top with an herb salad and some sliced almonds. I had this same dish, and the soup, at Daniel 2 years ago. Probably one of the best thing I've eaten.

Is there a more detailed recipe for this? I want to try this too.
post #24828 of 25273

post #24829 of 25273
Thank you!
post #24830 of 25273
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post #24831 of 25273
Quote:
Originally Posted by ehkay View Post


Akoudai Mougineoise (an Alain Ducasse Video on youtube/Marco Pierre White "Wild Food From Land and Sea"

Let me know any in particular and I'll post them. Off the top of my head, some Christian Le Squer magazine recipes, some passard stuff from videos/collages/comic books, and the Ducasse iPad app.


Thanks! Will check it out.
post #24832 of 25273
Lamb brain grenobloise
AppleMark
post #24833 of 25273
Breakfast. The dish is called "The eggs scramble their forces to capture strategic shrimp reserves in the spinach fortress".
Sous-vide scrambled eggs passed through a whipping siphon. Grilled shrimp on a bed of blanched spinach topped with honey-caramelized shallots and carrots.

post #24834 of 25273
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post #24835 of 25273
Warning: Spoiler! (Click to show)
Quote:
Originally Posted by mgm9128 View Post

Lamb brain grenobloise
AppleMark
innovative food design
post #24836 of 25273
Dude, the brain of a baby lamb is incredibly delicious. Maybe even better than sweetbreads. Texture, flavor, everything, wow.
post #24837 of 25273
Quote:
Originally Posted by mgm9128 View Post

Lamb brain grenobloise
AppleMark
That's gorgeous, Max.
post #24838 of 25273

Duck confit.

post #24839 of 25273
Asparagus soup with burrata, jamón ibérico
AppleMark
Suckling lamb, spring vegetables, navarin jus
AppleMark
post #24840 of 25273
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