Dinnter at 108

Dinnter at 108

at 108 on 2 October 2019
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Sturgeon mousse, shitake mushroom and liquorice served at the @108cph putlock dinner.
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury

Sturgeon mousse, shitake mushroom and liquorice served at the @108cph putlock dinner.
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury

Caviar is not just wonderful in savoury dishes - it also works incredibly well in desserts due to its creamy texture, nutty flavours and distinct saltiness that balances sweetness. This dish is another wonder from the recent putlock dinner @108cph created by @kristianbaumann and @andreasbagh - brown butter ice cream, freshly pressed hazelnut oil and oscietra caviar
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #caviar #icecream

Even for a food critic (or a chef) it can be difficult to describe the difference between very good and exceptional but when you experience pure brilliance you're never in doubt.
It doesn't happen every time, not even in top restaurants, but last Sunday @108cph it did.
This dish was created in a jam session between @kristianbaumann and @andreasbagh and consisted of slowly cooked corn turned into a purée topped with freshly pressed almond oil and @gastrounika oscietra caviar. The way it highlighted the caviar and especially the texture of it was mind-blowing. The purée was even softer than the caviar which gave you the opportunity to really sense the membranes of the sturgeon roe. Without any doubt one of the best dishes this year.