"Salmon lollipop" - Citrus star anise cured and raw salmon with avocado purée, wasabi aioli, salmon keta, puffed wild rice, wasabi pea granola & dill. A stunning dish uploaded by @piersdawson. Plate by @artistjodidawson & photo by @emmloufen #gastroart
I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important – it prevents the eggplant from exploding in the oven. Go ahead, ask me how I know! We grow both Chinese and Japanese eggplant in the garden, both of which are less-bitter than ... Read More
Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.