Minibar
Washington DC |
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Olive Oil Bonbon
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| The
clear sugar capsule filled with oil is whimsically mirrored
in a tiny rounded cube “plate” that is also
clear. The bonbon, which is no bigger than a marble,
is still the star of this presentation.
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| Chef Katsuya Fukushima |
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Seasons
Washington DC |
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| Warm
Cassolette of Rhubarb, Tarte au Sucre and Strawberry-Mint
Sorbet
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| Not
only does it make plate-up sense to section off the
hot elements from the cold, but visually, the copper
pot adds a charming, rustic touch. This sort of playful
presentation invites the guest to interact with their
dessert.
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| Pastry Chef Romain Renard |
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Minibar
Washington DC |
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Beet Tumbleweed
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| The
rough metal base mimics the tangled, haphazard nature
of the crispy beet bundle. The network of metal fibers
appears soft but holds it shape and much like the unfamiliar
crispness of the beet, plays with the concept of textures.
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| Chef Katsuya Fukushima |
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Kinkead's
Washington DC |
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| The Exotic
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| A
glass on the plate neatly contains panna cotta, cake,
jelly, and two carefully set contrasting sauces in the
manner of an updated trifle. Splitting the dish in two
distinct parts keeps the multitude of elements from
overcrowding the plate and makes for colorful but clean
lines.
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| Pastry Chef Hichem Lahreche |
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