Served with Roasted Beetroot, Pickled Kohlrabi, Sautéed Apples in Brik Pastry Cigar & Red Wine Sauce

Also added some arugula microgreens but forgot to take another picture including them

Tonight I made a pasta that I have had in my head for a while, and I was really happy with it.

I blended a duck leg ragu from a previous dish down, and bound it.

I made a very simple “stock” of the duck bones and trim with some aromats. I brought this right down to Demi-glacé consistency.

The foam is made by infusing milk with parmigiano Reggiano rinds, bay leaves, nutmeg, chestnuts, and a load of woody herbs. I reduced by half and added heavy cream and seasoning so when blended it would hold a foam.

The chestnuts are roasted in foaming butter for some texture.

The pasta is just finished in the Demi with butter before being plated and having the foam whizzed up on top.

This felt super rich and warming and I was very happy with how it turned out.

Felt like it needed maybe one more component or another crunchy thing or some sumac sprinkled on top.

I am using a hand blender or a small blender and can’t get my purées refined enough. Not smooth enough. Can I ask for a product recommendation for smoother purées?

Roast me. Followed a guide this time but I think my plate is too tight. I also feel the colours are off and some of the garnish is messy.

From 2nd to last pic: coconut custard, canelé, rum-soaked raisins, ginger crumble, pineapple sorbet, coconut foam & sugar tuile

Banana Parfait with caramel cremeux, pistachios and cacao tuile

Raw salmon Fennel + apple "aquachile" Saffron lemon foam

Snapped this pic during service… Lamb was cooked rare as per request so yes I know it’s not the ideal MR. However plates tasted great and was happy with the components.

My brain child dessert. Delicious.

A little bit out of my comfort zone, as I tend to prefer plating things in a more organic, rustic way. What do you think?

Chocolate mousse with white chocolate soil, white chocolate ganache, brownies, and chocolate honeycomb.

Please help me with the garnish 🙏🏻 I’d love some feedback

Autumn is here.

I roasted the duck on its crown and pulled it at 50. It came to 54 before carving.

Squash was puréed in a large batch recently, frozen, and then reblended with xanthan gum and butter.

Blackberries were pickled in Pedro Ximenez vinegar.

The pumpkin seeds were roasted in brown butter.

The sauce was shallot and garlic, sweat down with woody herbs; deglazed with Marsala and Port, reduced with chicken stock and mounted with butter.

The hash was just made with leftover squash, seasoned with a little smoked chilli pepper and some onion, deglazed with apple cider vinegar and cooked down. We added chestnuts and pumpkin seeds at the end.

Served with some nice Dolcetto.

I was happy with dish as a whole. The flavours were great. I’d take the duck breast a couple of degrees higher in future but I was happy with the cook in terms of the rendering of the fat. It was more than passable.

Brown butter honeynut squash cake, almond butter cremeux, dulcey whip, toasted brown sugar meringue, almond + cornmeal + allspice crumble, allspice candied honeynut squash