Here’s some serious tweezer plating from Juan Francisco Valiente, head chef at the creativity department at the Quique Dacosta restaurant in Spain, as he makes one of the restaurant’s signature dishes.
Haze is a mysterious misty dish, a super layered plate made up of beans, mushrooms, peas, and sprigs that are plated on a transparent plates that’s then placed above a box with liquid nitrogen underneath to create the foggy effect.
The video shows the entire process of how the dish is made as Valiente slowly adds every separate element to the plate.
Take a look at the video below to see how it’s made.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.