An interesting collaboration between Estro and Eatanic Garden from Seoul. Each chef has chosen a signature dish from the other chef, and found a way to re-interpret it.
So we have squid noodles with pine nut sauce, bottoni with galbi jjim, and samgyetang stuffed with risotto.
A very interesting and delicious dinner.
Full account of dinner on my blog: https://www.diarygrowingboy.com/2024/07/chefs-with-hair.html
Crispy tart with japchae (잡채)
Parae seaweed bugak (파래김 부각)
seaweed crackers with seaweed butter
Sweet corn | panna cotta, chamwe melon, caviar : re-interpreting red prawn | coral panna cotta, lemon, caviar
Pine nut | naengchae : re-interpreting squid | almond, capers, caviar
Fiddlehead | galbi jjim : re-interpreting bottoni
Chicken | risotto : re-interpreting Samgyetang (삼계탕)
Chicken | risotto : re-interpreting Samgyetang (삼계탕)
Pigeon-abalone | melanosporum black truffle : re-interpreting the taro with beef and abalone millefeuille
Italian melon dduk : re-interpreting melon
