This was truly one of the best restaurant simulations that I’ve gone to. I love how each dish was well thought of and the little details that give it a certain flair like how Chef Gerd placed the sabayon in an egg to be poured by each guest on their plate. I also loved how Chef Joan was able to deconstruct a classic tiramisu by breaking out its flavors and elements into something entirely modern and beautiful. They both incorporated classic and modern cooking to their menu and the students were able to execute it exceptionally well.
Great Job to all the students because this was a big group so they had to serve two seatings but the food kept on coming out at the right time. Great degustation! Excellent Job everyone and I hope that all students and Chefs will do their best to make their restaurant simulation as good as this one =)Shrimp Dumpling w/ Chive-Orange Cream, Chili and Soy Eggplant Tartar with Goat’s CheeseQueso Fritta w/ Tomato Fondue Asparagus, Tobiko without the Sabayon
Queso Fritta w/ Tomato Fondue Asparagus, Tobiko the SabayonManhattan Chowder
Neckerchief Pasta a la Carbonara with 63C Egg, Bacon and Parmesan Cream (The egg is peeking underneath)
Poached Salmon w/ Brown Butter, Pumpkin Puree and Red Onion Jam
Pork Belly Confit w/ Roasted Tubers, Brussels Sprout and Pan Jus
Pork Belly Confit w/ Roasted Tubers, Brussels Sprout and Pan JusSomething Sweet: Their take on the Classic Tiramisu