We love having fun with food.
Whether we enjoy it at fine restaurants or make it ourselves, we relish food presented with wit, as works of art, or tongue-in-cheek.
Of the latter, we made a literal version not too long ago, layering sliced tongue with beef cheeks.
The famed dish Oysters and Pearls at The French Laundry in Napa and Per Se in Manhattan, is a sabayon of pearl tapioca topped with malpeque oysters and osetra caviar (more “pearls”), is one of Chef Thomas Keller’s tongue-in-cheek preparations
When you dine at L’Atelier Joel Robuchon in New York City, you may have all three experiences.
Every dish presented by the team representing the world-acclaimed chef is a work of art, for sure. Some are turned into beauty or wit by clever plating, including by creating custom plates (photo #1).
Here, “La Carotte,” is witty, artistic and tongue-in-cheek.
Pastry chefs Christophe Bellanca and Salvatore Martone designed this plate for their creations, presenting the dessert in the “hands.”
In La Carotte, an oblong of carrot cake is iced with orange-tinted cream cheese frosting.
We added plate garnishes like pickled mustard seeds and a purée of beets for color, and everybody loved it.
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