9.18.2007

Plate Up: FOIE 9/07

People called the August foie plate up "elegant", "feminine", and "four star." It was classic visually, while utilizing modern techniques. For September, we wanted to do something completely different...flavor and technique wise. As ive never worked with Corey Lee or David Kinch, I resorted to studying their pictures and recipes for inspiration. On the other hand, I had also been looking at Alinea, WD-50, and Ideas In Food's stuff, and became obsessed with the idea of doing something completely different.
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The mise for this plate up is gala apple puree, gelled with low and high acyl gellan, and bruleed. The rest of the apple puree is used for sauce. Also on the plate are crushed pistachios, a fennel pollen caramel made with isomalt, shaved tonka bean, and ice wine vinegar.

In the quest for something different, we had a few failures.
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All in all, the lines on this plate were wrong. It was far too busy, and when Rossi finally told me he didnt really care for it, I decided to do something a little closer to my comfort level.
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Sauce goes left of center, and smeared. The drag doesnt have to be perfect--its going to be partially covered.
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Tonka bean and pistachios are added. Im giving even more tonka now...the aroma is amazing.
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The apple puree is covered in bakers sugar and bruleed. It stays warm nicely.
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The fennel pollen caramel is placed on the foie. These things are fucking delicate.
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The final garnish is a dot of minus 8 vinegar gelled with agar, and micro Thai basil.
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NEXT: Spiced French toast, pear butter, and maple powder.

2 comments:

Mallory Sheldon said...

I, myself, am an aspiring cook. I found it incredibly helpful to see your step-by-step pictures. Thanks for the great ideas. I'm sure it will help me get some...

Dale R said...

foie gras baby - love your stuff