LANGOUSTINE CARPACCIO with IMPERIAL CAVIAR at 1 star 1789 restaurant (Traube Tonbach, Germany)

Рет қаралды 10,132

2 ай бұрын

Florian Stolte prepares langoustine carpaccio with Imperial caviar, cucumber and Bonito vinaigrette, at his 1 Michelin star restaurant 1789. This modern fine dining restaurant is located inside the Traube Tonbach Hotel in Baiersbronn, Germany.
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Пікірлер: 14

@Tennisisreallyfun 2 ай бұрын

For me, I never cared for “iced pearls”. I know they’re popular in German fine dining, but I find that the liquid nitrogen just neutralizes the flavors of anything that is frozen in it and makes the texture of the pearls quite hard. This is especially jarring in this dish as it is one of mainly soft textures which are very pleasant to the palate, with freshness coming from its naturally cool temperature, the acidity of the vinaigrette and gels and herbs/flowers, and just the lightest crunch from the cress and fried coral which, to me, is all it needs in terms of texture. Other than the iced pearls, this looks like a heavenly dish to me, and I second the first comment regarding freezing the carpaccio. It’s a perfect method to get a good shape for the plate from the slicer and then, by the time the dish is plated and presented to the guest, the carpaccio is cold but not too cold and at a normal, pleasant texture for eating.

@nickchannel5364 Ай бұрын

It takes your breath away the beauty of the plate and a little envy of the people who can afford it.

@stacky512a 2 ай бұрын

Brilliant. Never imagined freezing the carpaccio underbelly then slicing. Thanks for the inspiration!!

@tollkirsch9822 2 ай бұрын

Looks pretty and propably tastes great. Just why make a fuzz adjusting the langostine so precise in the jar when the cut cannot be seen later after all? Imho just put them together lengthwise top to bottom in the container and be done. Or even cut them up a little, thats how we used to do it, allowes better spread of the seasoning and gives a pretty marbled look