For example the tomato dish I have on the menu at the moment, it is basically a marinated tomato and basil salad. I have introduced different textures to each of the different tomatoes, semi-dried, chilled consomme, jelly, marinated and dressing. It really works for this dish but I do find myself holding back a little, it could be very easy to get carried away.
One dish we are constantly working on is the texture of chocolate, hot and cold. It is amazing to see how this dish has moved on with the team, it started as a chocolate fondant, ice cream, tuile and powder.
And this is the beast now, organic cocoa loco dark and white chocolate, pave, parfait, brownie, soil, powder, oil, ice cream, milkshake which can change to hot chocolate depending on the weather.
No comments:
Post a Comment