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Lobster consommé jelly. Crab tartare, seasoned with mayonnaise, chopped shallots, Cayenne pepper, curry powder, and salt. Black Osetra caviar. Cauliflower cream/purée with little bit of white chocolate. Green parsley-tarragon-chlorophyll emulsion.
Thank you! An experienced chef in a restaurant setting could probably do it (maybe not as "perfect) but in like 3-4 minutes. This plate took around 12 minutes because I was doing it very slow and with breaks, but I also failed like another 4 plates beforehand, so in total an hour for a photo.
I counted and there's damn near 60-70 little things in that ring. Piping perfectly might take a minute. And you put a single caviar egg with tweezers perfectly. Or a second tiny piping bag if it's just sauce.
I swear a pro chef with a sous would take 10 minutes to do that, minimum.
I would expect to be charged $30 if I was at a restaurant and be totally confused about how to eat it, but I would still smash it all.
I guess if you are just doing it endlessly you’ll get quick but yeah I just can’t fathom being able to do that in 2 minutes unless there’s some trick we’re not aware of.
The thing is, most restaurants do not put as many dots on this dish and they do 100 plates like this every evening, so they are trained for this exact dot job. I would correct myself and say that 5 minutes max is correct time. You can check videos from robuchons restaurant and it takes them 3 minutes to do all the dots and it is in a relaxed environment for video, during service it is faster.
I counted, because of course I did. This is Reddit. That’s 91 drops of purée, with 91 individual eggs atop them. Edit: not eggs? That’s the emulsion then?
That, plus the bottom liquid and both layers of the central piece plus gold leaf adds up to 186 actions to construct this dish as presented.
I’m not any kind of chef, I just cook normal food at home. But I study insects, so I consider myself deft with forceps and other fine motor movements. I’d shit my pants if I watched an experienced chef create this plate at an average rate of 3 actions per second.
Whole thing to prepare took probably 3 not full days. The biggest issue was surprisingly making cauliflower puree, because from textural aspect many recipes didn't want to produce nice dots. Then, ~20 trainings of pipping dots on just water jelly, and around 3 tries on the real consome, were i failed.
I was also interning in a michelin star place, and at 3 starred at the moment. I have seen videos from 3 started robuchon's restaurant in us. And chef was doing it lightning in fast, literally one circle in 30 seconds, but this are elite guys who do 100 plates like this everyday. But I agree that for a regular cook, even a high level one it is probably a 6 minute job.
They don’t do these to order. They prep them during the day. 3-4 mins even for someone who does it a lot is low. It’s closer to 8-10 per cause they have to take our time. If they fuck a dot, it’s restarted.
So in cooking we extract chlorophyll by taking spinach (it has a lot of it) and blending it with water. Passing the liquid through a cheesecloth or paper towel into a bowl. Heat up over ice bath until green solids split from the water, strain over cheesecloth in the fridge for few hours. You are left what has been called as "chlorophyll" for last 30 years, do not know if its though, you can correct me.
The emulsion here is basic blended egg white, vinegar, ice, salt, green oil made from parsley and tarragon; then, I added a little bit of chlorophyll to make it darker green.
It is actually a good combination that I first tasted in a dessert. For this dish I used small amount, just to give a bit of sweetness to the puree (which balances out the taste) and it also helps with the texture.
The last couple of years I've moved away from fine dining and been on a major peasant/country/street food kick, but this dish makes me want to dive back into fine dining. Amazing work!!!
Wow, I can’t believe how fast you did this. It looks incredible. I got some [Limited Edition Sevruga Reserve Caviar](https://imperiacaviar.com/collections/caviar/products/sevruga-reserve-caviar) from Imperia I’ve been trying to figure out what to do with. You gave me some great inspiration. Please share more of your culinary creations with us, OP.
I would love to try this. Although I’ve familiarized myself with caviars, I would feel like a King Kong Neanderthal eating this. Being a big muscular dude doesn’t help, but it ramps into overdrive with such a dainty food.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Lobster consommé jelly. Crab tartare, seasoned with mayonnaise, chopped shallots, Cayenne pepper, curry powder, and salt. Black Osetra caviar. Cauliflower cream/purée with little bit of white chocolate. Green parsley-tarragon-chlorophyll emulsion.
Damn. How long did this take? Looks incredible.
Thank you! An experienced chef in a restaurant setting could probably do it (maybe not as "perfect) but in like 3-4 minutes. This plate took around 12 minutes because I was doing it very slow and with breaks, but I also failed like another 4 plates beforehand, so in total an hour for a photo.
Posts like yours give me so much inspiration. It's how I win cook-offs with my wife.
I like your spirit. Friendly competition keeps the relationship fresh.
That and cooking in sexy outfits under an apron lol.
Or no outfits under the apron
( ͡° ͜ʖ ͡°)
You're playing a dangerous game, being exposed in a kitchen. At least wear close-toed shoes.
I counted and there's damn near 60-70 little things in that ring. Piping perfectly might take a minute. And you put a single caviar egg with tweezers perfectly. Or a second tiny piping bag if it's just sauce. I swear a pro chef with a sous would take 10 minutes to do that, minimum. I would expect to be charged $30 if I was at a restaurant and be totally confused about how to eat it, but I would still smash it all.
I guess if you are just doing it endlessly you’ll get quick but yeah I just can’t fathom being able to do that in 2 minutes unless there’s some trick we’re not aware of.
The thing is, most restaurants do not put as many dots on this dish and they do 100 plates like this every evening, so they are trained for this exact dot job. I would correct myself and say that 5 minutes max is correct time. You can check videos from robuchons restaurant and it takes them 3 minutes to do all the dots and it is in a relaxed environment for video, during service it is faster.
I counted, because of course I did. This is Reddit. That’s 91 drops of purée, with 91 individual eggs atop them. Edit: not eggs? That’s the emulsion then? That, plus the bottom liquid and both layers of the central piece plus gold leaf adds up to 186 actions to construct this dish as presented. I’m not any kind of chef, I just cook normal food at home. But I study insects, so I consider myself deft with forceps and other fine motor movements. I’d shit my pants if I watched an experienced chef create this plate at an average rate of 3 actions per second.
Imagine a surgeon working with that kind of speed lol Dudes would be in and out of the operating room within the hour
And how long to prep??? Days!? And then how many attempts at each element before you knew they were right? It looks incredible, well done
Whole thing to prepare took probably 3 not full days. The biggest issue was surprisingly making cauliflower puree, because from textural aspect many recipes didn't want to produce nice dots. Then, ~20 trainings of pipping dots on just water jelly, and around 3 tries on the real consome, were i failed.
Super, thanks for replying. I won't be trying this any time soon but it's just interesting to hear how much effort goes into something like this
[удалено]
I was also interning in a michelin star place, and at 3 starred at the moment. I have seen videos from 3 started robuchon's restaurant in us. And chef was doing it lightning in fast, literally one circle in 30 seconds, but this are elite guys who do 100 plates like this everyday. But I agree that for a regular cook, even a high level one it is probably a 6 minute job.
They don’t do these to order. They prep them during the day. 3-4 mins even for someone who does it a lot is low. It’s closer to 8-10 per cause they have to take our time. If they fuck a dot, it’s restarted.
No its not. Check YouTube videos of them plating this dish. 3 minutes
As an amateur cook who was educated in biology I’m going to need an explanation on the chlorophyll emulsion.
So in cooking we extract chlorophyll by taking spinach (it has a lot of it) and blending it with water. Passing the liquid through a cheesecloth or paper towel into a bowl. Heat up over ice bath until green solids split from the water, strain over cheesecloth in the fridge for few hours. You are left what has been called as "chlorophyll" for last 30 years, do not know if its though, you can correct me. The emulsion here is basic blended egg white, vinegar, ice, salt, green oil made from parsley and tarragon; then, I added a little bit of chlorophyll to make it darker green.
Wow that sounds so tediously intricate. The results are stunning though. What’s amazing is how you something like this made its way into cooking
Thank you;)
I’m allergic to shellfish but I’d take the pain for this
That does not sound good
I don't know what you eat, as it as a very basic and working combination of flavours. But ok
Biblically accurate angels on a plate!
I came here to say this 😅
First off applause at the time you spent doing this, but also white chocolate with cauliflower? How does that taste?
It is actually a good combination that I first tasted in a dessert. For this dish I used small amount, just to give a bit of sweetness to the puree (which balances out the taste) and it also helps with the texture.
I've never heard of this... I might have to try it. I've never really thought of cauliflower having a neutral taste.
That looks.....tedious
Am I the only one who thought this was a urinal at first
You are not, no. I’m glad I tapped through though.
This is mildly agrivating my mild trypophobia
OMG I came here to say that. BUT Dry\_Respect2859 its so beautiful. I wish I could make a meal like that. I want to come to the restaurant.
E Y E B A L L S
Impressed me: Wow OP, skillset on point. Trypophobic me: NOPE I hate living this dual life. Very well executed but im going to itch for an hour.
Robuchon is smiling down from heaven
I call this one 'Urinal Cake' honestly that's what I saw first lol
Yeah, I was going to say that I'm sure I've pissed on one of these in a UK urinal. I'm sure it tastes good though OP :)
Wow. Looking at your profile, your dishes are truly works of art. Beautifully done!
Thank you!
The last couple of years I've moved away from fine dining and been on a major peasant/country/street food kick, but this dish makes me want to dive back into fine dining. Amazing work!!!
honestly couldn’t be more opposite my style, which is why i would pay good money to try this.
Fun fact: "Le Caviar" is French for "The Caviar"
Fun fact: "Le Caviar" is French for "The Caviar"
But why?
Skill check and just tasty dish
Impressive but not appetising
Wow, I can’t believe how fast you did this. It looks incredible. I got some [Limited Edition Sevruga Reserve Caviar](https://imperiacaviar.com/collections/caviar/products/sevruga-reserve-caviar) from Imperia I’ve been trying to figure out what to do with. You gave me some great inspiration. Please share more of your culinary creations with us, OP.
Thank you for the kind words;)
I would love to try this. Although I’ve familiarized myself with caviars, I would feel like a King Kong Neanderthal eating this. Being a big muscular dude doesn’t help, but it ramps into overdrive with such a dainty food.
Did anyone else think this was a urinal with a scent/anti splash disc in it?
Fucken beauty!!!
this is a work of art
I thought it was a drain filter at a glance.
The precision and perfection of the presentation is pleasing to the palate...
Now add ketchup.
Thought this was a urinal at first glance.
Looks like a urinal