09/14/2023
Beef tartar - fondant potatoes - raw ovuli mushrooms - hollandaise sauce - mushroom jus ☑ Daily Inspiration from the best Chefs around the world 🌍🔪🔪👌☑
.............................................................. Tag a friend that would like to see it 👇👇👇
.............................................................
☑📸 follow us _mastermind 📧📧 📷📷
.............................................................. Credit
........................................................ .............................................
09/13/2023
Tonight I’m returning to a familiar theme of the love/hate relationship I have with creativity. Now, to be fair by now this is probably at worst a 80/20 type of situation, however it’s still true that that 20% hate bit can and does psychologically loom large.
Because obviously in order to try new things you’ll need to roll the dice and accept that it won’t always turn out amazingly. To people with perfectionist tendencies that’s often a hard bet to make. It’s much easier to just stick to what you already know. But where’s the challenge, the adventure, the fun in that? When you take a leap of faith, believe in yourself, and it even also works, it’s one of the most rewardingly feelings in the world.
So yes this is yet another first attempt at cooking something with no recipe and just a reel to watch. As I expected from the get go I didn’t understand what the trick was to keep it mi cuit, but I’m still quite happy with it, and yes it was bloody delicious (even with a split sauce).
Please roll the dice. You can practice every day with cooking to build up to doing the same with the rest of your life. 😊
____________________________________
Salmon en brioche. Salmon brined, salmon farce, savoy cabbage, brioche crust. Dashi/crème fraiche/tarragon oil/salmon roe, shiso. I got distracted and boiled the sauce which isn’t really a good look but still tasted fine.
____________________________________
Credit :
09/12/2023
🐠🌿 Snoekbaars • Doperwt • Kervel 🇬🇧🐠 Pike perch • Pea • Chervil In de winkel zag ik tussen alle soorten vis een prachtige snoekbaars liggen. Die moest natuurlijk mee! Er kwam direct een herinnering naar boven van een gerecht bij De Lindenhof in Giethoorn. Dat was snoekbaars met paling en watermunt; hierdoor liet ik me inspireren 🧑🏼🍳 In het midden van het bord zie je doperwten, deels dubbelgedopt. Hierop ligt een prachtig stukje snoekbaars. Die bakte ik op wat fijngesneden ui; dat karamelliseert mooi. Op de vis zie je daarom wat van die uien, kort geroosterd met een gasbrander 🔥 Op de vis liggen een paar gefrituurde kappertjes. Rondom zie je crème van doperwten met hierop dotjes kervelmayonaise, blaadjes Oost-Indische kers, verse kervel, een boragebloem en wat krokante boekweit 🌿 De (amper zichtbare) saus is visbouillon met munt; dit geeft een subtiele frisse touch aan het gerecht. Als je goed kijkt zie je nog wat druppels kervelolie om het gerechtje af te maken 🤩 Geniet van vandaag ✌️
Credit :
09/11/2023
Burrata - slow roasted tomatoes - basil oil - pomegranate molasses ☑ Daily Inspiration from the best Chefs around the world 🌍🔪🔪👌☑
.............................................................. Tag a friend that would like to see it 👇👇👇
.............................................................. ☑📸 follow us @ 📧📧 📷📷
............................................................. Credit .akl
............................................................. Tags 🏷🏷
oĺl .............................................
09/10/2023
Spiced Atlantic bass creamed corn - basil emulsion ☑ Daily Inspiration from the best Chefs around the world 🌍🔪🔪👌☑
.............................................................. Tag a friend that would like to see it 👇👇👇
.............................................................. ☑📸 follow us 📧📧 📷📷
.............................................................. Credit
............................................................. Tags 🏷🏷
09/10/2023
Grilled mackerel, smoked yoghurt, harissa, fennel and preserved orange . . . .
Credit :
09/09/2023
Confit Chicken Leg :: Wild Mushrooms :: Creamy Polenta :: Calabrian Chili Oil.
Credit :
‼️Follow these amazing chefs ⤵️⤵️
0
chef
___________
‼️Follow these amazing Pages⤵️⤵️
chefpanel
09/06/2023
Coriander Mint Mousse & Nectarine Dulce de leche, lime.
Credit :
⭐️⭐️⭐️ Do you like fine dining !!! Follow Me ••••••••••••••••••••••••••••••
09/05/2023
Fish, sweet corn, mussels, orange and saffron
Credit :
09/04/2023
Yukon gold potato gnocchi with uni butter, grilled scallion oil and chives.
Credit :
Follow us
09/10/2023
09/09/2023
09/06/2023
09/05/2023
09/04/2023