Most probably every Chef and those who are culinary masters are familiar with the book “Modernist Cuisine,” in which a unique angle displays food almost as if cut in half, and in this way we are shown the origin of the dishes.
Inspired by this my idea and vision were a little bit different on this occasion – to show these ingredients from which these modern cuisine dishes are born. The idea was to display how ingredients, in the same way as a puzzle, come together on a plate as a complete dish. Therefore the photographs of the dishes are graphic and “divided”.
The dishes were created by Aurimas Labanauskas, the Chef of the restaurant “Ingredientai” in Klaipėda.
Have a tasty examination 😊
Photography and idea: Robertas Daskevičius
Dishes: Aurimas Labanauskas, the restaurant “Ingredientai”
#50
Photography and idea: Robertas Daskevičius
Recipes: Aurimas Labanauskas the restaurant “Ingredientai”
Recipes of #50 time
Tuna and brioche bread with parsley
Ingredients TUNA 400g tuna 50g poppy seeds 4g salt BRIOCHE WITH PARSLEY 340g flour 3 eggs 170g butter 150g parsley 20g yeast 40g sugar 10g salt 40ml milk …
Veal and potato-beetroot dumplings
Ingredients 600g veal tenderloin 200g celery root 200g pumpkin 1-2 pears POTATO-BEETROOT DUMPLINGS 400g potatoes 10ml evaporated beetroot juice 2 eggs 240g wheat flour Servings:4Level: easy 1. In …
Dried apple, sage and honey drink
Ingredients 500g apples 15g sage 80g honey Servings:1Level: easy 1. Peel the apples, cut them into the small cubes and dry in a pre-heated oven at 60°C until …
Brownie with goat cheese mousse
Ingredients BROWNIE 350g sugar 200g butter 270g eggs 30g flour 190g dark chocolate GOAT CHEESE MOUSSE 50g sugar 50g egg whites 70g goat cheese 150ml cream CHOCOLATE …
