Shrimp Consommé, Scallops, Black Garlic Papardelle & Brown Mushrooms
Consommé turned out to be the star of the dish. Very rich and flavourful! We did somewhat of a double filtration using the traditional egg-white method and the more modern gelatin filtering. Before serving it was infused with lemon-thyme & peppercorns.
Sadly I couldn't get squid ink so the black garlic pasta only got dark-brownish.
Flavour wise was really good though!
Overall turned out pretty good!
