Pasta Fregola sarda, turmeric sauce and Bouchot mussels
Last time, you discovered with me the new Chef Cuisine, the smart culinary machine coming from the space. As I was telling you, the thing I really enjoy with this machine, is the capacity of preparing a plate as a real Chef thanks to the box of tools it comes with.
For each meal, a model of presentation is proposed: you are free to strickly follow the explanations or to leave free run to your imagination. This time I chose the 2nd option and tried to compete with the presentation suggested by the Chef Anne-Sophie Pic: I am not afraid!
Plate presentation : The duel
As I need you to be the judges of this improvised challenge like Top Chef, for each meal I drew at the top of the picture a ‘model’ of the presentation proposed by Anne-Sophie Pic and at the bottom the picture of my accomplishment.
Seared beef, oat and vegetable pearls, Tasmanie’s berries sauce
As both propositions have a similar taste (“melt-in-the-mouth meat, crunchy veggies: a succeed without fail!” ) the difference is only in the presentation: come on, help me to become the supreme Top Chef (Cuisine!). (English translation by Quiterie)
Boneless veal shops, sauteed of celery with figs and seasoned with an intense coffee juice
Click on the FRENCH VERSION if you want to enter the Chef Cuisine Contest (French residents only)