Love these videos, breaking it down for the home cook to understand, and pulling it apart to be approachable and inspirational for the professional chef!
cured, smoked, dried and grated caviar as well as making agar pearls of lime. Everything but the royal belgian caviar hsa been refined by them in some way. I understand where you come from but there is technique and finesse: If it looks easy then its well executed. But i have to agree that piling caviar on caviar is maybe a bit much...
@@arvidrehn3289 agar pearls ? these are just expensice limes that have a caviar like inside. the cod roe is basically just bottarga, not really that special if you think about the fact that it has been around since the 15th century. i have to agree with giangra92 here, this dish just has no creativity whatsoever, just piling expensive stuff on top of eachother
Love these videos, breaking it down for the home cook to understand, and pulling it apart to be approachable and inspirational for the professional chef!
Very interesting, so is the sturgeon meat hot smoked?
Hd quality is poor :(
Literally no technique involved in this plate nor fantasy at all. Just bought some expensive ingredients and put all together.
cured, smoked, dried and grated caviar as well as making agar pearls of lime. Everything but the royal belgian caviar hsa been refined by them in some way. I understand where you come from but there is technique and finesse: If it looks easy then its well executed. But i have to agree that piling caviar on caviar is maybe a bit much...
@@arvidrehn3289 agar pearls ? these are just expensice limes that have a caviar like inside. the cod roe is basically just bottarga, not really that special if you think about the fact that it has been around since the 15th century. i have to agree with giangra92 here, this dish just has no creativity whatsoever, just piling expensive stuff on top of eachother
Nice, but i'd want at least SIX. But, hey, that's fine dining...
you get 10 other dishes, just stfu man