How come we never see haute cuisine (made or bought) on /ck/?
We occasionally do, there are a few anons who work at high-end restaurants. And Borneo occasionally goes to one of those ridiculous places where your entire table is the plate and they serve like pureed oyster on a bed of pebbles and she posts the pictures here
borneo nigga help me out here
I mean, how pretentious do you wanna get? Cuz I studied in London for three years, and NOT on a student's budget, if you know what I mean.
This is one of the signatures of Alain Ducasse's London branch featuring, as I recall is, caviar on Dorset crab.
You got it boss.
While unassuming on the outside, this is Heston Blumenthal's Meat Fruit, featuring chicken liver and foie gras pate coated in a mandarin-flavoured jelly. The richness of the pate is offset by the mandarin flavour, and enjoyed over bread.
Returning to slightly simpler fare, this arrangement was from a Japanese restaurant I was at two New Years past. The dish in the center was of particular note, being tofu covered in a Century Egg sauce and topped with tobiko.
The jelly was the casing.
This interesting little delight is deep fried marrow with a softboiled egg lightly garnished with truffle bits.
This I had at a Spanish tapas place. A slice of pizza topped with an onion chutney, aioli and finally foie gras.
On the subject of foie gras, here's a hearty affair. It's a foie gras-wagyu don.
I posted this in another thread already but the spread you see before you features, from left to right, beef carpaccio with white truffle shavings, marinated sashimi the precise nature of which unfortunately does not come to mind, and finally a mix of uni and shrimp topped with caviar.
not the other anon but I've been to my fair share of 3 and 2 star Michelin
I even made it to noma Japan which was tight Rene is a bro
here's the duck course from noma, the ducks were caught in nets in nagano and then strangled so they wouldn't lose any blood and then some how kept so the blood would remain in the meat was served with a grape (?) dipping sauce iirc
I was not about eating the duck brain but the person I was with said it was good
>enjoy ur prions
I'm not too sure, it's that garnish Japanese sushi chefs like to present with their sashimi.
This ensemble was taken at a food convention, so please excuse the terrible lighting and plating. Of note are the two entrees to the left, marinated kurobuta belly on a skewer dubbed by the creator as the "Pork Lolly", and miso-glazed black cod.
The other two are some boring roast beef/carpaccio something or other, it was the former two that really melted in the mouth.
yknow I actually don't have too many pictures of anywhere I ate I'm generally not on the phone at restaurants
here's a simmered turnip in konbu oil and something else I'm drawing a blank
Yeah, it was at a food convention.
Some 30-40 bucks for a set with that, a salad, soup, chawanmushi and dessert at the end. It was a lunch affair.
Running short on dishes I'd like to present but here's an fascinating number I had at another Japanese restaurant once. They fried (or toasted) baby shrimp till they were crispy, tossed angel's hair pasta with tobiko and I think sesame oil, rolled the pasta up and topped it with a generous amount of the shrimp.
Oh wait, I'm an idiot, I found the pictures from that one champagne buffet I had a few months ago.
I'm not even gonna bother explaining exactly what's one the plate, I believe the word "smorgasbord" is a sufficient descriptor?
More foie gras. Yes I am a sucker for inhumanely treated fat-ass geese. At least to my understanding these days they aren't so inhumanely treated.
This being a buffet, I was responsible for the plating, so if it looks like garbage, hey, I eat food, I don't plate professionally.
foie gras on some root shit with balsamic and grape puree was w/e not the best foie I've ever had wasn't as crispy as I like
It's surprising, really, but honey seems to go quite well with cheese, we always have it as an accompaniment anytime we serve a cheese platter these days.
Dessert Round 2.
why the salad? they could have at least gone with fruit
Dessert Round 3, aaand I think that was the end of the champagne buffet!
Not pictured: the free flow of champagne. I believe it was Ruinart?
two different cuts of real kobe and aome foie I liked the one in front better the other had too much fat it was just over kill
Yeah, it did strike me peculiar at the time. But just as well, I feel, fruit would contribute too much sweetness given the honey was already there.
Now, this I had during a trip I made to Florence, Italy. There's a little hole in the wall around the merchant central which serves these pinchos and a LIBRARY of wines. You go there, choose your pinchos, and he gets a wine to accompany it. Buttered anchovies, chicken liver and mushroom pate were amongst the toppings available. Not all at the same time of course.
And now we come to my favourite part of the whole wide world, Spain. It used to be Italy. Then I went to Spain.
Starting off with some Madrid tapas!
>see haute cuisine thread on /ck/ tonight
>want fancy, healthy, but easy
>chop up carrot, 2 celery, small onion
>1 tbsp butter in a large frying pan
>about the same amount of olive oil
>starting to shimmer, in go the onions
>onions are soft, carrot and celery time
>grab a couple frozen chicken drumsticks
>bury them in the veggies
>find some of grandma's cheap boxed white wine
>toss in about 1/2 cup, maybe 3/4
>slap a cheap plastic pan cover over it
>let it steam awhile
>turn the chicken
>wait a bit longer
>carrot, celery, and onion are all dull colored now
>dust with salt and pepper
>chicken isn't even browned
>vegetables look pathetic
>take a bite
Oh. It's France.
>finish dinner cheerfully
Fancy, is inside.
I'm studying in America right now! Give me time to head down to New Orleans, then let me re-assess my position.
More shit on bread.
the single most pretentious sentence i've ever read on this site
I found someone cooking rice on the roadside stove outside a bar in Seville. It was pretty good stuff.
Arroz negra (sp?) with shrimp and jamon iberico; deep fried cheese cubes; and oxtail stew round the back.
There's just too much iberico ham in Spain. Funny, when you think about it, since a good portion was under Muslim control for a spell.
I want you to know, the paella came free with the beer.
There's just one more thing I wanna share before I sign off, and that's Valencian paella. I know some of us LOVE paella, but believe me when I say, you have not tried paella until you've tried Valencia's paella.
It's beautiful, and this one didn't even have any seafood in it.
posts like this piss me off because they act like anyone gives or should give a shit about how a plate of food is arranged in some idealistic way. nice plating is nice but food can look appetising without artful geometric presentation.
You wouldn't really call a heap of food "good plating". It might be fine but you're not going to say "damn that heap is well plated" unless the chef actually constructed it with some artistic or practical conception.