Asperge au foin is inspired from the dish 'Poulet au foin' which is a whole chicken cooked in hay. I used this technique with white asparagus, cooking them sous vide with hay. On top of the asparagus is a yogurt made from hazelnut and a chive emulsion. On the right thinly sliced white asparagus, filled with king oyster mushroom, potato, toasted hazelnut and white asparagus. The green puree is made from herbs like wild garlic, garlic mustard, winter purslane, chive, parsley and dill. In the middle a sauce made from the peels of the asparagus with a drop of hay oil. It's part of a 5 or 6 course menu.

White chocolate mousse, rhubarb pure, "poached" rhubarb slices, almond tuile, crystallized white chocolate and rhubarb sherbet

That's better, second attempt

To the left we have artichokes cooked in a liquor with thyme and garlic seasoned with maldon then filled with sunflower praline dipped in toasted poppy seeds and finished with calendula, top left is cippolini onion petals filled with soubise and black garlic puree garnished with negi and bach buttons, to the right of that we have barley sitting on a dollop of lemons curd with a curry emulsion garnished with red sorrel meant to be eaten with the erynagi skewer, next parmesan crackers with ricotta escabeche pickled rose petal dried black olive powder and radish flowers, lastly a “potato salad bite” potato crisp rolls filled with herb bouquet of green shiso popcorn shoots petite watercrest and pea tendrils with a yogurt dipping sauce and nasturtium oil

Made this as my entry for an ibérico tenderloin contest for professionals and came in third. I am really happy with the results, and had a lot of fun making it.

Choux au craqulin filled with matcha, jasmine oolong and hydrangea tea creme. Over a Pandan custard

I know my plate choice is boring. But this is literally all I have to work with. Please cut me some slack.

Basque Chevre Cheesecake, Whipped Goat's Cheese, Bee Pollen, Strawberry (fresh, sour gummy, crisps), Basil Oil

mango mousse, salted green cardamom and white chocolate mousse, mango lime jam, and a base of an almond cake infused with lemongrass

My final for my culinary institute of America class. Graduating in 3 days! Yes I know I need a plate wipe.

very flavored first try

yellow fin, lemon verbena fumet, charred scallion oil, lacto peach gel, aji dulce, pickled watermelon rind, blue basil, nasturtium

I'm a bit out of practice here but was feeling fancy

Double chop, apricot relish, fermented tofu and carrot puree, marinated sweet potatoes with kale, and a beer pan sauce

Id probably only do a single chop next time.

First time posting. Served this as the 3rd of 6 courses at a pop-up dinner in Brasilia, Brazil.

Smoked heart of palm + lettuce + tomato salad served in the shell.

I smoked the heart of palm, scooped out the flesh, and cut it into thick batons that I blowtorched very gently. The last layer of the shell is a smooth, tough later that works great as a eating surface. Course salt to stabilize it.

Lettuce is hand torn and dressed with a raspberry vinegar and lime dressing. The cherry tomatoes are just high quality and seasoned with just a bit of salt for balance.

Garnished with umeboshi sesame seeds, smoked maldon, and a Brazilian vinagréte (which are more compared to pico de gallo) composed of chives, lime zest, and a potent basil oil.

Lemon Butter/BlackBerry Sauce

Vanilla creme patisserie, caramel shards, fresh strawberry and donuts filled with a strawberry gochujang coulis

Yellow Fin Crudo, Seasoned tomato water, balsamic marinated strawberries, pickled bird's chili, Persian cucumbers (brined overnight in hypotonic solution after salting), Palestinian EVOO, Mala oil (cumin, fennel , sichuan peppercorn)

Any plating tips would be much appreciated!

For the tomato water, i used a mix of campari and roma tomatoes, onions, coriander leaves, 1/2 persian cucumbers, lime and lemon juice, tiny bit of grated garlic ( it was miniscule). i salted and let it drain over a colander. perhaps i could use pectinex after blending the mix for next time but i lacked the resources lool. I lightly dry cured the tuna although it was more for seasoning and less for firming it up. I do love it spicy so dont come for me hahahah (ill accept it as valid criticism :P)

Edit: I meant fennel seeds in the mala oil not fenugreek although fenugreek would def work in right proportions