First time poster here, usually don't do many plate pics, either too busy or camera too bad.
However did a test run for a nye course at home so why not.
Suckling pig belly flat+roll,Oktopus purple Curry poached , pumpkin sweet corn purree( no equipp at home to get it smooth properly) , radish and plum marinated with sake/yuzu, greens, shallot. Sauce is the poaching liquid from the octopus flavoured with plum wine, ginger garlic and mint

by Snoo_82923

7 Comments

  1. Papapeta33

    This is exceptional. I would be delighted to be served this. I wouldn’t change a thing.

  2. authorbrendancorbett

    Looks gorgeous, and your flavors sound super interesting, nice balance of sweet, savory, acidic, it seems like a lot but sparing so not too much. The octo reminds me of Jason Howard’s! Beautiful plate, thanks for sharing!

  3. speciate

    I think you mean the cracklin and the kraken.

    The pig and the kraken sounds like one of those fairy tails that got watered down over the years but if you read the original it’s absolutely horrifying. Maybe that’s what you were going for!

    Looks incredible; if I were served this I would Instagram the shit out of it and I almost never do that.

  4. yells_at_bugs

    This is a stunner. I mean this plate truly is a thing of beauty. The composition, the colors, the textures, the flavor profiles. It’s intricate yet doesn’t disguise each component. A place for everything and everything in its place. This dish truly looks like a riot of pleasure for eyes and mouth.

    You certainly are ringing in the new year with an absolute banger. If this is foreshadowing, 2025 is going to be quite an exceptional year for you and your talents!

    You truly should be proud of what you’ve done.

  5. reformingindividual

    Wonderful, playful concept. Beautiful cook on that pork. If anything I would experiment with your flavors. You have to make sure your “terre et mer” concept makes sense in the mouth. Great work chef.

  6. DetectiveNo2855

    The skin on that pork looks great. Do you mind sharing your process? It kind of has a Chinese roast pork looks to it but I can never get such an even crispy when the pork is rolled

  7. I’m not a chef but a visual artist and this is sublime

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