I'm sure different techniques are applied at different restaurants, but having worked for some time in fine dining, I can tell you that the different plates are kept at different temperatures. Some of them are hot, some room temp, and some cold. We work hard to make sure that plating takes place in a reasonable amount of time, so a plate that begins at 200F gets to the guest at about 130F. Given that he begins this plate with a raw element, I can tell you with some confidence that this plate is room temp.
yah check his pork and langostine video; same chef and he does most of the work on a small sizzle tray and then finishes the plate in less than a minute. That would be a hot plate.
Looks like something from a fairytale xD.. What a special dish... I'd like to eat it obviously.. Nice presentation also
can someone explain how they would plate this during a service and keeping it hot? it seems like it would take a lot of time
B1Beast hot lamps
hot lamps and they do it much faster during service
heat light bulbs, Pre heated plates, and at least 2 or 3 people plating this
I'm sure different techniques are applied at different restaurants, but having worked for some time in fine dining, I can tell you that the different plates are kept at different temperatures. Some of them are hot, some room temp, and some cold. We work hard to make sure that plating takes place in a reasonable amount of time, so a plate that begins at 200F gets to the guest at about 130F. Given that he begins this plate with a raw element, I can tell you with some confidence that this plate is room temp.
yah check his pork and langostine video; same chef and he does most of the work on a small sizzle tray and then finishes the plate in less than a minute. That would be a hot plate.
White truffle is probably hard to keep white after slicing without altering the taste, but an ice bath would have inspired more confidence.
Love
melde dich mal gruß gudauitz ❤️🙋🏼♀️
Great dish, but that orange color on the truffle flesh ain’t good...it a sign of old truffle oxidation...
How much for a bit of celeriac , celery egg yolk , bit foam and few shavings of not the best looking truffle??? 🙄😐