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I really like that plating
Thank you! I think this one can be improved but for my first tuille I was happy!
everything looks cooked perfectly.
and the plating is nice; maybe only improved with an oval plate that fits the shape of the food better.
I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.
the drizzle could work. keep the bread drier for longer, and speed up the inevitably delicious mix of sauce and yolk
Would you share the aoli recipe?
It’s 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified
Thanks!
“Alioli” in catalan All = Garlic i = And Oli = Oil Garlic&Oil
