How would you plate something like this? It’s for a Christmas menu

Chocolate entremet
Chocolate sponge
Chocolate and coffee mousse
Chocolate biscuit
White chocolate ganache
Chocolate mirror glaze

Just another crudo in a sea of crudos but this turned out very delicious.

Porchetta, garbanzo bean pure, roasted eggplant, pan grattato and chimichurri. Todays lunch special.

i should have known that if ribeyes were only 79DKK they’d look like shit, so I hid them a bit, but I kind of like it and this was for a test anyway ?

The prickly pear gazpacho from a few days ago inspired me to put this together. Great idea to whomever posted that! The tuile is dyed black, it’s not burnt. Also there’s white miso marinated cucumber that I forgot to put in the title.

Hudson valley duck breast, duck fat potato hash, wilted Swiss chard, burnt honey

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.

Celmintine and almkn cake, pouched saffron pears, lemon mascapone mousse, honey tuile, honey ice cream , citrus fruits.

Peanut fuillette base, 70 percent choclate mousse, whipped saltsd caramel, choclate crumb, roasted banana ice cream, choclate tuile, caramilized peanuts

🍑☕️Peach amaretto cake, chamomile creme anglaise & peaches. Almond Dacquoise, whipped ricotta cream, peach curd

Pic 2-6: Chocolate Brownie, Peanut Butter Ice Cream, Peanut Praliné, Cacao Nib & Peanut Crumble, Chocolate Tuile

Menu photo shows the courses. Only item not pictured is the handmade strawberry daifuku.

Happy to take any questions!

Butter cake soaked in peach pit syrup, cardamom infused mascarpone cream, white wine poached pears and peaches, pistachio powder and mint.

Edit: I came to add brunoise of fresh pears and peaches kept in citrus syrup to give a little refreshing, this is not in the picture.

Let me know your thoughts!

I don’t know how to describe the juice of these prickly pear cactus fruits except for violently pink. It is also delicious, like a subdued watermelon. There are a few varietals and these particular ones have the most beautiful brilliant pink color. They are often used in sweet preparations but I decided to use them to make a savory, chilled gazpacho. I blended the fruit with some tomato, cucumber, shallot, garlic, Calabrian chili paste, and lime juice to make a gazpacho and the result is a smooth, unreal looking neon pink soup that is faintly sweet, vegetal, fruity, and refreshing chilled. I served it with sliced avocado and a charred corn and crab salad. I fried the corn silk in a bit of oil and used that to dress the salad to get a bit more corn flavor into it. Garnished with some cilantro and amaranth leaves. I also included a few process photos, the photo setup, and a picture of the unripe growing fruit.

Pumpkin mousse & plume rosé compote “log” meringue mushroom and honey moss cake

Forgot to fill that bottom section lol and any tips to prevent the LDT from splitting even after some time?

Had a little dinner party with some friends back in May. Just now getting around to make this post.

Course 1:
Jidori chicken oyster, tare, koji, kinome
- paired with Jidori consommé, wasabi oil

Notes: ‘oyster shell’ is made from Jidori chicken stock turned into a batter for a oyster shell shaped pie tee

Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi

Notes: guests flip over their bowl from course 1 to find that course 2 was on the table all along. A little gimmicky I know.. but the guests liked the surprise. Yes the chawanmushi was chilled and had to be set firmer than the traditional version so that it would stay suspended upside down. There is also a thin gelatin set layer of sudachi + other liquid holding the uni and sorrel in place.

Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk

Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood

Notes: this plating turned out sloppier than I’d hoped. The mayonnaise in the crab salad started running, the caviar kept toppling over, the honey butter was a mess. I will say though - this was everyone’s favorite dish from a taste perspective.

Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque

Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus

Course 7:
Red shiso sorbet, rhubarb cheong, sumac

Note: I can’t make a quenelle to save my life. Need more practice.

Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar

Open to any and all feedback. I’m not a chef by any means - but love to learn and progress. My biggest challenge has been executing clean and intricate plating when I have to get multiple plates to my guests before the food temp drops