some times ago i watched the bbc professional master chef series and the finalists had the privilege to work with a few world famous chefs, one of them is pierre herme and the other one is rene redzepi who runs the noma restaurant, copenhagen. i watched how the master chef finalists prepare the food at noma and that have left a deep impression on me. at noma restaurant i am amazed at how they decorate the food in harmony with the nature, using what is in the season, plants and vegetation found in the nordic woods.
i don't know about your weekend, but last weekend i was busy planting... i got my inspiration from noma, this is really not about playing with food but is about making food not only pleasant to the palate but also pleasing to the eye to look at...
what do you think of my pot of grass planted on brown soil... and by the way, they are eatable ....
another view of my pot of grass, as i unearth the grass and soil, more elements underneath the soil unveils...
i baked this a night before and i was planning to eat it just as it it and i did. that's why the pot that i planted a day after has an hollow section that i eaten a night before....
underneath the brown soil crumbles are slices of pear that are in the season and some candied ginger and coarsely chopped walnut, and then a generous chocolate crumbles to cover them
eat it slightly warm and is super, super delicious especially the combination of acidic pear, earthy walnut, sweet candied ginger, rich chocolaty soil crumble and a gentle scent from the grass dill.. perhaps a dollop of vanilla ice cream would go well with this, but i am not in the mood for cold dessert...
all in all a good experiment of decorating my dessert and an unusual experience of thinking about the nature and returning to the nature...
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