I'm the dude who took a job at a new restaurant partially based on advice from you fucks.. I post OC every now and again for yall to scrutinize.
anyway, here's this week's tasting menu
>chilled asparagus/jalapeno soup
>sous vide egg (cold) cooked at 149 for 1 hour (white is almost runny, yolk is the consistency of jam)
>pickled asparagus
>squid ink/sourdough bread crumbs
>sorrel
>true cod poached in thyme/lemongrass infused olive oil
>buttermilk w the bones steeped in it
>herb oil
>seared goose tongue bundle (the greens)
>squash blossom
>preserved lemon gastrique
Looks good op where's it at?
>juniper/salt cured pork belly (fried when picked up)
>red miso/black pepper aioli
>merlot cabbage reduction
>merlot pickled cabbage
>pickled cherry
>coconut/curry espuma
>peanut dust
there's something on your plate, wash it
>pan roasted/butter basted squab breast
>squab leg confited in duck fat, dredged in cornstarch/tapioca starch/rice flour and fried to order
>sweet corn puree
>pickled sour corn
>espelette seasoned popcorn
>squab demi
>corn silk dust
If you don't answer me I'll shove your picked dick down your throat cunt.
what do you want from me, faggot?
>vanilla meringue
>lemon/strawberry curd
>elderflower syrup
>herb oil
...
this is just lazy