Food Porn 04.04.14...
different dishes of the now...some cool, some not bad, some alright, some so-so.
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| quail salad, pea pancake, peas, wood sorrel, radishes |
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| foie gras torchon first shot rhubarb, fig, sherry vinaigrette |
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| pan roasted striped sea bass, carrot pudding, micro peppercress, sturgeon caviar papillon olive oil, yuzu sabayon, porcini nettles |
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| braised short rib & seared rib cap hedgehog mushrooms, smoked pine nuts, baby turnips, onion blooms |
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| glazed rabbit loin, millet, hazelnuts, morels, arugula, fava beans |
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| pan seared bass, artichokes, honshi, pea coulis, bacon |
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| grapes... grapefruit confit, pinot noir ice, raosted grapes, grapenuts, verjus-honey gelee, gewurztraminer juice |
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| birthday marjolaine... walnut dacquoise, orange-walnut filling, salted caramel, elderberry ganache house preserved cherries, roquefort-pear sherbet, candied walnut |
posted by cuisinier at 9:58 PM
2 Comments:
Yum! The food look delicious! I love the different textures and flavor profiles that each of them bring, judging on the photos alone. Although tasting them will definitely be a different matter. Hahaha! I have to say, you took really good photos of the food. You should totally consider going into food photography. :D
Douglas Gaster @ Controlled Color, Inc.
Thank you Doug for the nice compliments. We try! Taste, texture, flavor, excitement and experience is what I try to really focus on in the food. As for the food photography, I enjoy taking photos and have all my life. I have considered it, but I love cooking way too much. Maybe in the future perhaps??? Thank you again...cheers!
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