Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the roasted vegetables, sautéed mushrooms, and pinenuts.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this dish, while Bourdin talks very openly about his life and work.
A “no animals were harmed in the preparation of this pâté” disclaimer is appropriate here. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Drizzle on some truffle infused honey for an added dimension.
This delicious mushroom and pancetta pasta is brought to life (!) by the soft boiled quail eggs. So delicious in their own right, the quail eggs are also the perfect compliment for a mushroom pasta dish.
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit some interesting responses from your fellow diners.
A “bowl” filled with sweet nutty succulent umami packed mouthfuls of flavour. And finished with a satisfying crunch when eating the bowl itself.
Is there an ocean theme going on here? This looked great, and tasted even better. And it did what an appetiser is supposed to do – excite the palate – and appetite – ready for the next course.
There is a journey here, from the sweet and sour strawberry relish, to the umami packed sea bass fillet and herb crust, and landing on the crispy yet creamy polenta base.