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01/15/2024

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Ingredients- 2 filet mignon- asparagus- tomatoes- shallots- garlic- butter- fresh thyme and rosemary- red wine (any kind)- salt and pepper- olive oilFollow f...

01/06/2023

Every textures MUST have a flavor.

Every single new cook thinks the herbs, crips and garnishes only play a visual role, for the majority of chef yes for me it must contribute for flavor enhancing any single component of the dish.

Supremes contributes the acidity to cut the strong sea food flavor, foam some silky and smooth texture, in this case a carrot umami chili foam, the freshness coming from the tomatoes and radishes.

Simply perfect, simple ingredients well assembled kisses perfection.

It is exciting sometimes to make simple elevated dishes.

Chefs get lazy do not let the system get you.

06/22/2022

06/16/2022

Pierogi.

Dunplimgs, empanadas, вареники

06/10/2022

Trout.

A very versatile protein, served with a asparagus risotto and a homemade cherry tomatoes beure blanc.

Small explanation about this sauce, there are millions of variations of it but the main thing we have to take into account is the presence of butter, white wine and herbs to infuse our perfect potion, this time I sautéed shallots with the tomatoes then deglazed with white wine and there were have our base ready to finish it with butter.

Voilà, easy and rich sauce.

06/07/2022

Semi-freddo.

It translates to semi frozen, the simple way to describe it will be a Italian traditional mousse.

Eggs, cream and sugar with any flavor you want, this one has a lemon flavor served with a vibrant mint-basil syrup, blue berry compote and a lemon brodo (broth or stock) presented as culinary foam, the best way to make foam is to use an emulsifier so in this case the brodo has egg whites and the eggs have lecithin and that works perfectly, if you don't want to use eggs then just add soy lecithin and after mixed with the brodo use an aerolatte (frother) until you get the foam texture.

05/31/2022

Comfort food.

Pan seared NY strip (med rare), a bed of potatoes and a beautiful nest of a freshly tossed salad (arugula, pickled onions, olive oil, salt, radishes and freshly made coral tuiles as croutons).

The goal of this plate is to show that with the most simple ingredients you can find you are able to create art.

Play with textures, make each bite to have a different feeling and cover every single flavour for making a boom in your palate.