Pork Loin

I wanted to serve pork with German flavors. Sauerkraut puree, wilted mustard green, braised mustard, dill, maldon salt, maple syrup granules. There are little bits of all 5 tastes on this plate and very well balanced when eaten all together. I might try to figure out different presentation with this dish and see what else I can do with mustard green in terms of flavors and texture manipulation.

Pear

Pear

lemon, oxalis, lavendar

Chicken

Chicken livers and tenders are rolled up in a leg. Cooked sous vide, chilled, sliced portions and breaded and deep fried. Served with caramelized onion puree, egg yolk powder, potatoes, rye bread crisps, dill, basil, maldon salt.

Gnocchi

It seems like a plain classic gnocchi, however, it's not. It's made of milk and thickened with kuzu starch aka Japanese arrowroot. It is most frequently used in Japanese traditional pastry. It's definitely one of those very unique ingredients and starting to get a lot of attention by numerous chefs from all over the world especially Spanish chefs which include Ferran Adria and Andoni Luis Aduriz. Texture is very interesting. It's very soft and creamy and therefore, my original idea was to make a "mock mozzarella" and make like a caprese salad but I will play around with it and see what else I can do. This time, I served this milk gnocchi with super sweet local tomatoes, fresh herbs, extra virgin olive oil and cyprus lava salt which not just gives it seasoning but also texture and color.

Banana

Banana a la Japonais.

Frozen pieces of bananas served with traditional Japanese flavors such as kinako, azuki beans, and green tea. Green tea which I have used here is actually my grandma's blend.