At RM seafood we have a really great friendship with Andraki organic farm.
Time to time, they bring us beautiful green eggs, the most amazing big squash blossom, swiss chards and others for free!! Just outragous!
So when we start working on RM upstairs menu, we decide to do dish which is contribute to Andraki farm egg. We wanted to show our apprciation to Mr. & Mrs. Andraki.
I always say what makes dining experience special and amazing? My answer gonna be the gap / difference between what we expect for the dining experience and what you get in the dining experience. If I do egg dish, I must blow away people expectation somehow!
I love the factor of " wow" in dining experience or life in general. If life or food we eat have no small or big " wow" that's boring. So when I work on my dishes, I try to include "wow" factor in the dishes, can be amazing taste, flavor combination, presentation, smoke, smell, fire, textures, table side service..... just like Alinea does.
The pic posted is "fake egg" from L2o. This is pretty much first amuse I made when I was working L2o as butcher / chef de partie at garde manger. I used to make daily change amuse, usually 1, sometimes 3 at L2o, it was fun. My original idea was squab amuse, which is using squab leg use as stand, put egg sphere with squab consomme and crispy squab confi and skin as garnish. But unfortunately chef laurent shoot down(a bitter smile, no worries I do somewhere!), so decide to do with scallion chix konbu boullion with cooked egg yolk, make kinda egg sphere with silicon mold(using LA gellan) and garnish with chorizo powder, daikon radish leave, touch of brown rice vinegar and smoke salt. I heard the feedback from guest were great.
So...... when I think doing egg dish, I thought I must beat this fake egg.... People see "egg" on the menu, what come to people's mind? sunny sides up? oval egg shell? poached egg? scranble egg? How I can "wow" people??? This dish idea suddenly struck my head and seriously didn't take more than 5 mins And I believe I made bttter egg dish than I did in L2o!!Labels: RM seafood, Winter Frost
