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Discussion in 'Professional Chefs' started by dobzre, Oct 24, 2012.
asparagus something, maybe egg because of the egg shape bowl/cup
It looks like a play on a coddled egg and asparagus. Deconstructed gribiche sauce...with caviar "eggs" standing in for the usual coddled egg for dipping the asparagus stalk. The sauce might be a warm gelled sheet of "hollandaise" with just eggs mimosa on top, since I don't see the other ingredients for a gribiche (capers, etc).
Clarification please. Are you asking about the plate the food is placed on or the food on the plate?
The plate itself is what I am asking. Not the food.
I saw those out here somewhere about a year ago, cant remember where.
Always figgered I pick some up someday, but I cant find them on any of the online sites I use.
Plain ones are all over, but those have the sauce bowl divet--top of my head I'd guess it's an
asian cuisine item. Tough one; unlesss someone here knows it, I'll check with my local places.
Where'd you get the pic? Have you followed up that lead?
Bingo, score 1 point for at least the divet!
(Those DO have a divet, right? )
Ha ha! Where did you find that?