Culinary Plating Medaillon de anchois October 27, 2024 Fried potato, marinated anchovie filet, caramelized red onion, sauce verte, arugula. This is the amuse bouche to my 8 course Escoffier themed dinner. by SubtleRuckus 2 Comments Ma1odude 3 weeks ago Looks nice chef. My only suggestion would be to use a smaller plate with a rim, and a slightly darker color. (Cream?) EmergencyLavishness1 3 weeks ago What’s the provenance on the anchovy? Locally sourced and marinated in ???Or sourced from a tin in the pantry?Write A CommentYou must be logged in to post a comment.
Ma1odude 3 weeks ago Looks nice chef. My only suggestion would be to use a smaller plate with a rim, and a slightly darker color. (Cream?)
EmergencyLavishness1 3 weeks ago What’s the provenance on the anchovy? Locally sourced and marinated in ???Or sourced from a tin in the pantry?
2 Comments
Looks nice chef. My only suggestion would be to use a smaller plate with a rim, and a slightly darker color. (Cream?)
What’s the provenance on the anchovy? Locally sourced and marinated in ???
Or sourced from a tin in the pantry?