Рядом со мной Игорь Гришечкин @grischechkinigor концепт-шеф Петербургского ресторана «Кококо» @kokoko_spb Популяризатор локальных продуктов 👨🍳добивается успеха за счет изощренных технологий, поэтичной легенды для каждого блюда и фантазийной подачи. Эксперты пророчат ему прорыв в 2018-году в топ-100 лучших ресторан мира! #спб#кококо#theworlds50bestrestaurants
Onwards & upwards at @saisonsf the next course up was again a very simple looking dish that you knew had an enormous amount of work in it. The Daikon that had been meticulously diced had first been partly dried out over the fire to intensify the flavour, the freshness of the radish on top was crisp and topped with a clarified Smoked butter which was a Devine touch. Next up brassica 88.8 I had not seen the 88.8 before I got the menu after leaving so wasn't pointed out as to the reference. But various dried & charred brassica & sprouts which was delicate & punchy.,Then the grilled antelope which Joshua I had been told regularly shoots, was carved at the table by a great happy chef, it had a slight gamey taste was with smoked butter & griddled bread. A very moorish milk ice cream with a really intense salted caramel sauce.Lastly a plate of perfectly cooked blueberries which was truly simple, a frozen mandarin with a truly magically smooth ice cream 20/10. Then a bowl of plain iced kumquats. The desserts were the mist simpler of the courses but utterly delicious. A great night with a very passionate & skilled head chef watching over the kitchen whilst @jskenes was climbing up the ladder at #theworlds50bestrestaurants . Bravo all of you amazing!