So... first post of Mergination & inspiration, for this new column, I want to make 2 consecutive posts(sometimes maybe 3) per each dishes. First post I want to talk about the inspiration behind the dishes. It will be two parts and one is IPF(Ingredients profiling file / thought on ingredients I used for the dish ) and the other is FCTV(flavor, concept, title and visuals / where the dish idea come from, the core of culinary alchemy! ). On the 2nd post, I will talk about how the dish is developed with some pictures. Hopefully this column inspire the readers.... kay, Let the killing begins!
2nd week at Baume, I was asked to change amuse bouche by chef Chemel. Before it was changed, it was two bites, one was celery sorbet, nitro celery curl with celery salt. The other is herb sponge & mushroom panna cotta. And I made new summer amuse for Baume and is named "Duo of summer breeze"
Think about amuse bouche.... I do like making amuse bouche, indeed I used to make daily change bouch du jour at L20. Amuse is like kinda sushi, usually not many components, simple one bites. I would say my usual Alinea favorites were those single bites dishes. I mean I just hate too many ingredients on the plate... 3 piece bands dish than orchestra dish.... rather focus one vegetable to draw different texture, taste & character of one ingredients instead of serving 20 summer vegetable on one plate or something.... just saying, it's my preference.
Anyway... IPF(ingredients profiling file) some of key ingredients I used for "Duo of summer breeze" are as follows:
Avocado: One of the first tres California veg come to my mind. It's not aggressive in flavor, but super rich & fat in taste. I do love yellow & green marble color, tres stylish to look at! I would love to use the "shell" for the presentation one day....
Eggplant: One of the most flavorful summer veg, I would say... Rich earthy flavor is addictive and perfect for small bites since usually eggplant is greasy after cook it. The flip side is color of puree is not kinda sexy, ugly browny... just like artichoke, fennel puree.
Grapefruit: Compared with lemon & lime, not so popular citrus. But flavor-wise very unique, sharp, punchy, acidic and refresh. I love the bright pink color, so I have one dish for her called "Pink lady", hopefully I can do one day..... Used to make salad @ Hawthorn Lane in San Francisco which was butter lettuce, grapefruit, buttermilk vin & spiced pecan... was really great salad.
Radish red: not 'crunchy', but love this 'crisp' texture. Flavor-wise, I always feel need to erase kinda bitter sharpness. Would say perfect pairing for cutting off fat mouth finishes with heavy oily things.
Yogurt: for light start of summer meal, yogurt, cream fraiche is great, I think. Cucumber, mint, charcuterie... many things go well with yogurt. One of my surprise soigne combination I ever have was bone marrow with yogurt @ Mathias Dahlgren in Stockholm.... stunning!
For FCTV inspiration behind "Duo of Summer breeze"
Flavor: (American) Sushi
Concept: I wanna make Pappadam!!(Indian chickpea cracker)
Title: Named after I finished the dish. Summericious, refreshy, clean & feel ur breeze!
Visual: inspired by crystal, sharp solid, crystal clear crystal..... image posted above.
Can you mergination & inspiration???
Labels: Baume, M & I, Summer Breeze
