The idea for this dish came together over Christmas as a garnish for the carpaccio of beef which was on the new years eve tasting menu. tornadoes Rossini is a classic dish incorporating fillet beef, foie gras and truffle, the idea with our dish was to take the three main ingredients and reinvent them around the carpaccio of fillet beef with some classic foie gras and truffle garnishes like cherry, almond and salt & pepper caramel. Carrot was consider after it worked well with a foie gras and confit duck terrine on the Christmas menu as carrot gel, carrot foam and carrot powder but in the end the cherry worked better. With the foie gras we started off with a torsion but this changed quickly as it over powered the beef but it worked well with the cherry. Next we tried a mousse with slightly more success in the end a foie gras custard brulee was perfect as the custard diluted the powerfulness of the foie gras while maintaining the subtle flavour characteristics. We wanted to use fresh truffles but the cost was prohibitive and the tinned ones were not very good quality so in the end we used a very good quality truffle oil and vinegar to make a dressing and the oil and tapioca corn starch to make a truffle dust. The final dish read like this "Miniature Beef Rossini" Carpaccio of Fillet Beef, Foie Gras Creme Brulee, Truffle Dust, Cherry Mousse and Foam and Toasted Brioche Cube.
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