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Molecular gastronomy chef Koichi Hashimoto, who trained under two world renowned chefs, has created an interesting 2015 winter menu, at his restaurant Celaravid.
One of the dishes included in the menu is a foie gras accompanied with edible origami cranes, which are delicately folded out of paper-like sheets made from celeriac—perched on a dollop of thick citrus Yuzu sauce, complimenting the plain taste of the origami.
Another dish that had left an impression on the RocketNews 24 team was a jar of flounder served with a whiff of smoke, requiring three assistants to smoke the jar by lighting the wood chips—the smoke gave the dish a homely winter aroma of wood fire, which penetrated the fish and turnip.
Head over here to see the other interesting dishes on the menu.
Scroll down or watch the video below to see how they prepared the dish.
[via RocketNews 24]
Molecular gastronomy chef Koichi Hashimoto, who trained under two world renowned chefs, has created an interesting 2015 winter menu, at his restaurant Celaravid.
One of the dishes included in the menu is a foie gras accompanied with edible origami cranes, which are delicately folded out of paper-like sheets made from celeriac—perched on a dollop of thick citrus Yuzu sauce, complimenting the plain taste of the origami.
Another dish that had left an impression on the RocketNews 24 team was a jar of flounder served with a whiff of smoke, requiring three assistants to smoke the jar by lighting the wood chips—the smoke gave the dish a homely winter aroma of wood fire, which penetrated the fish and turnip.
Head over here to see the other interesting dishes on the menu.
Scroll down or watch the video below to see how they prepared the dish.
[via RocketNews 24]