Following dishes were made last week and we used our new Foodpairing website (www.foodpairing.com) to create the recipes.
This dish was inspired on "The sound of sea" from Heston Blumenthal
Sea (mussel broth, iota), sand (tapiocamaltodextrine, miso oil, anchovies), clams, shrimps, mussels, different kind of algae, oyster leaves and foam of clams, fluid gel of lemon
Second dish was a deconstruction on a classic crab cocktail
Cannelloni of crab and ketchup (mayonnaise + crab meat, tomato ketchup gel) tomato foam and croquant, grapefruit fluid gel, guacamole
Next was also a deconstruction: Fôret Noir
Chocolate flan, cherry crumble, cherry cream, cherry croquant, vanilla ice cream, Kirsch gel
Fourth recipe is a combination of two classic dishes (asparagus with orange and asparagus with smoked salmon) with a twist
Gnocchi of asparagus (made with kuzu), pickled asparagus, asparagus dashi, smoked salmon, orange fluid gel and fresh grounded coffee
As second dessert we made a recipe based on strawberry
Strawberry gel, strawberry/bell pepper cream, strawberry croquant (obulata with freeze dried strawberry and palatinose, basmati rice soup flavored with cardamom
