Making various garnishes and reductions.
Turrets, tracks, cubes, interlocking products: In Michelin-starred restaurants these days, service no longer puts simple plates on the table - rather, they are artfully crafted images of exquisite beauty, the visual design of which often involves great expense. Really? Or aren't there a few secret tips and tricks that can be used to conjure up art on the plate in the twinkling of an eye, so that the family, the neighbours and the boss are left gobsmacked? Of course there are, but no one will tell you. Except David Fischer, who is actively betraying secrets. At the beginning of his course, he introduces the colorful world of food design and explains in detail how certain dishes can be shaped and cleverly designed. Naturally, the subject is worked through in the context of a complete four-course meal. Each plate a picture, a feast for the eyes - a bull's eye and of course, quasi incidentally, enjoyment at star level. Quite simply. Know how!
Menu:
Braised scallop with macadamia brittle, cauliflower and quince
.***
Shrimp raviolo with red pepper emulsion and shellfish foam
***
Pink roasted saddle of venison with melted duck foie gras, pea puree and blood sorrel
***
Millefeuille of figs, cr<x>ampersand</x>egrave;me pralin<x>ampersand</x>eacute;e and port wine ice
cost:
98<x>ampersand</x>euro;
Location:
The Genussakademie Fressgass, Große Bockenheimer Straße 24, Frankfurt am Main
Dates:
Wednesday, 20.01.2016, 18:30 - Waiting list!
Book now for Thursday 10.03.2016, 18:30
<link https: ssl.genussakademie.com>
Text from: https://ssl.genussakademie.com
