JamieOliver.com

venison

Mon 02 Mar 2009
GENERAL BLOG

roasted saddle of venison, celeriac puree, pickled celeriac, swede puree, buttered swede, confit garlic, braised red cabbage, roast parsnip, bitter chocolate and venison jus

5 replies

Mon 02 Mar 2009

Hi chef Cris,

Good to see you back! Thnaks for sharing these pics. All the dishes look stunning as usual. These ingredients are normally to be found in big rustic dishes. Great to see how you combine the traditional ingredients with a refined looking plate.
Brilliant.

Mon 02 Mar 2009

Hi wave

Your plates are beautifully arranged and your food looks fabulous.

Mon 02 Mar 2009

Heya Chef Chris!
Very nice to see you back! Beautiful product, fab choice of ingredients, and stunning presentation as always!
Chef Chris your style of plating reminds of Chef Simon Rogan's work of L'enclume! I am a HUGE fan of his; love his concepts and what he is doing up there cool! I'd love to go up there at some point to be *taken away* by the experience!
Thank you very much for taking the time with the helpful tips on the Production photo in my blog; please know that they are always welcome. It's all about sharing and learning.......
I like stepping out of the box and mixing tradition with a little innovation  ..............
Looking forward to seeing more of your dishes when you are able!
Been busy on this end as well .......... pretty much a given with what we do wink!

Take Care!
smile

Mon 02 Mar 2009

hi! this pic remember me a Dali painting , very attractive appearance, good work! See you

Mon 02 Mar 2009

Hi, Chef Chris, your pic is wonderfull and i think the food is incredible. I see your all pictures. Look's nice. Congratulations exclaimexclaim

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