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Rodrigo Ortiz posted an update
Roots and Tides
“I created a beet carpaccio as the main canvas, on which rest thin slices of salmon topped with wasabi pearls. The contrast is provided by crushed pistachios and capers, while coriander adds freshness and aroma. It is a dish where the land meets the sea in a delicate balance.” day by day I am improving with the plating
Raíces y Mareas
“He creado un carpaccio de remolacha como lienzo principal, sobre el que reposan finas láminas de salmón coronadas con perlas de wasabi. El contraste lo aportan los pistachos triturados y las alcaparras, mientras que el cilantro aporta frescor y aroma. Es un plato donde la tierra se encuentra con el mar en un equilibrio delicado.” dia a dia voy mejorando con los emplatados
Translated from Spanish
Judy Keegan, Chris Goddard and 6 others2 Comments-
Level:
Sous Chef
That’s such a beautiful concept… Roots and Tides really captures the story on the plate
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Rodrigo, your plating tells such a beautiful story — the beetroot carpaccio really is the perfect canvas for the salmon and wasabi pearls. I love how the pistachios and capers bring both contrast and texture, and the coriander feels like that final, fresh brushstroke. You’ve captured ‘land meets sea’ so elegantly, and it’s wonderful to see your creativity and plating skills growing day by day.”
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