An Enchanted Forest Amuse Bouche

Do you ever have a chance to understand or get impressed by an art?

The range of art actually very wide, it include too much sides and the most common art that we know are music, picture, paint, interior design, movie......

But... Do you ever think food presently slowly enter to art category?

We used to called the stuff we ate "Food", but now they actually have a very beautiful name which is "Gastronomy".

When a thing have other name or nickname which mean some things are happening or happened to them, and "Food" as well.

During 21st Century the diners not just eat for live, they more like eat for impressed.

Especially the Gen-Y like me, I don't want to just eat because I am starving even I am starving I still greedy want someone to impress me when I am hungry, hehehe!

I am a chef in progress, I do not like people called me "Chef" for me it is still far.

Far because I still have too much things have not learn and try, my weakness to be a chef is plating.

A plate of food from want to from "Food" transform to "Gastronomy", the most important are the cooking technique and plating.

Today, I am going to show and share you an amuse bouche that I have feeling with......

This amuse bouche creator is a chef that I like to follow and learn from for my rest of my kitchen life and personal life.

I only worked with him around 1 month which is not too long, in spite of that I always get impressed by this chef from how he works, how he thinks and how he gets the idea for his jobs.

Very responsible, creativity chef, modern chef, Does not just stay with the rules. I like how he respects the ingredients, always think out of the box.

I always admire those who don't care about fame and fortune, he just a perfect example for that, some people said they do not care but this dude actually did and I saw it (Sometimes I felt like want to knock him out why he is being so stubborn, but when you started getting know him you will understand.)

Now Please Deep Breath for 1 sec, I am going to show his amuse bouche but I like to named the amuse bouche " An Enchanted Forest".

Are you ready!!!!!

" Crispy Salmon & Peppermint "

I would like to separate this amuse bouche into 3 parts, which is base, cylinder and the fillings.

Base:

- A bunch of Dried Mint Leaves

Cylinder:

- Spring Roll Sheet

- Parsley & Mint Leaves Dust

Fillings:

- Salmon

- Spring Onion

- Onion

- Espelette Pepper

- Black Pepper

- Cream Cheese

- Salt

Texture and Taste of the " Crispy Salmon & Peppermint "

“Ka Zi Ka Zi" is the perfect way we can describe the texture of this amuse bouche, the "Ka Zi Ka Zi" is the sound effect from the spring roll sheet when you bite it and chewing it. At the same time, the creamy filling will heightened the layers of your taste bud. WHY? hehe. Inside the filling we have our main characters which are cream cheese and mashed salmon, both ingredients have their similarity which is soft, but the chef is concerning if just give the diners soft texture they might felt sick and it might has the fishy smell from the salmon after few bites. For let the amuse bouche has a peaceful and harmony community, the chef tried to adding some herbs and spices, likes spring roll, espelette pepper, black pepper to avoid them to disturb and affect the community.

So inside the filling there is an ingredient playing a big role but work quietly which is onion, the onion is helping to avoid the fishy smell and give some additional texture, which is the crunchiness.The ingredients in the filling actually all are very smooth and soft, so when the moment you chew the filling you still can felt there is something inside and you will be so curious to find out who are you.

You might questioning about the Parsley & Peppermint Dust. It might has a possible to stick on your throat, lips or dry or blah blah blah, but hehehe you are wrong. We know that peppermint also can give us the refreshing after taste but we will doubt the dry peppermint and dust as well can work at the same way? HAHA but do not get too excited I am telling you It Does. The peppermint dust will give you a very light and perfect refreshing after taste when you chew the amuse bouche and beside that the parsley dust will enhance the flavor of the dish make you get more impressed and start questioning what is going on in this chef brain, he is crazy more than questioning is the parsley & peppermint dust whether match or not.

Besides that, imagine when you put the amuse bouche inside your mouth and the dust stick on your lip, please not feel embarrassed or shy, it actually show more fun and interesting from the dish, the amuse bouche just being playful and naughty to you. Please in that moment throw out all your preconception or uncomfortable and just enjoy it 100% you will get impressed. He is not an easy chef, in my perspective he is more like a talented chef and 100% serious and a perfectionism for his jobs and products.

Before I tasted the amuse bouche the chef tried to give me like a 5 pieces to taste and try, I was telling him "Hey too much I just need a bit.". But he still gave me 5 pieces and wrap it nicely, I looked at that I was like how to finished it. But HAHAHA I ended up finish all 5 pieces without and shy and doubt. It was that nice until you do want to stop eating and even share to people, because you might worried those people might just keep taking until they finished the amuse bouche.

For me this kind of though give me a hint that, this amuse bouche is a very successful amuse bouche. Whatever food we tried and we felt like keep trying and even scared to share with people then it is a prize and compliment to the chef. Even I felt like want to clap and said: " Chef, good jobs and wow!" but I did not do it because chef might think I am a weirdo, what wrong to me HAHAHA!!!

Idea of the Plating

When he showed me his unlimited drafts I actually very curious why he used the mint leaves as a base why why why.

But I am just being patients to wait until final product and his explanation.

What he did is, he did not tell me why but he sent me a picture same as the picture I showed below.

This is how the idea come from, it is just his imagination and recalled enchanted forest from Barbie & the Diamond Castle.

I understand that imagine give you impressed and idea but how you transform an image to a "Modern Cuisine" amuse bouche plating not just plating, it actually can let you feel something when you look at the plate.

It really make me feel like inside the plate is a small autumn forest since now is an autumn season and the winter is coming soon. It just make the plating express more and more enchanted like a real autumn forest.

Mostly people like to make a colorful plating but sometimes people forget that a dim color plating also can give an outstanding effect even the diners will get super surprise when they see the dish for sure.

Chef Roy actually very careful and detail when he design and create this amuse bouche, he does not just think about what is texture, taste, color, plating idea.

He also concern about the atmosphere and the venue that they served this amuse bouche since this amuse bouche will serve in a underground wine cellar in Conrad Maldives and the lighting and the brightness is actually kinda dim. He tried to give a harmonious effect when the diners look at the place. For me not much people or chef able to consider or think until this level, that is why I love how he treat his jobs and impressed to his mindset and principles as well.

I am just hoping that one day I can reach until this kind of level, so we have same vibes and we able to share the idea to impressed each other and the diners. Also respect the food, ingredients, stay real and be as humble as possible like him.

Amuse Bouche Creator: Chef Roy

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