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Fabrizio Vindigni ha publicado una actualización
hace meses (editado)
#AntesYDespuesdeScoolinary
Mackerel mosaic, lamb’s lettuce, raisins, pine nuts, stout sauce reduction with fall spices.
The mackerel was smoked with walnut tree moss and bark, marinated with mustard, soy sauce, mirin, wasabi and anchovies.
The mosaic shape is the “after”, that i designed after attending plating, petite gateaux and canapes courses. It’s an entree
Mercedes Delgado de Miguel, Mercedes Minaya Palacios y7 más6 Comentarios-
Level:
Sous Chef
I love how the “after” tells a clearer story on the plate. The mosaic feels deliberate and calm, letting the technique and flavors speak without excess.
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@lanamihajlovic thank you, sous chef :D! It’s nice to see you again. Everything good?
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Level:
Sous Chef
@fabrizio-vindigni I’m coming back slowly but surely 😁 It’s nice to be here again with all of you ♥️
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Level:
Executive Chef
La evolución salta a la vista. Nada como los cursos de Scoolinary para sacar nuestra mejor versión. Bravo!!👏 😍
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Level:
Stagier
Enhorabuena, dos formas con evolución de ver un plato.
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Level:
Sous Chef
Se nota la mejora considerablemente, enhorabuena
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