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I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!!...
Question
restaurant
#1: Initial revision
by
Chgg Clou
·
2020-11-20T05:31:54Z (about 4 years ago)
How do Michelin Stars chefs think up mixing weird foods?
I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!! Can chefs here enlighten me how you dream up these combinations? 1. 2 stars Amber's [Teardrop peas, pomelo, cuttlefish, wakame](https://www.afoodieworld.com/jenni-lien/2019-05-26-reopening-amber-2-0). Not obvious that POMELO can mix with CUTTLEFISH or peas or wakame!!! [![enter image description here][1]][1] 2. BLACK TEA can be used in MUSHROOM CONSOMMÉ???? >Subsequently, the middle courses arrived, duck foie gras ravioli in wild mushroom and black tea consommé served alongside flaky bread rolls topped with black truffle butter. [![enter image description here][2]][2] 3 stars 8 1/2 Otto e Mezzo Bombana's [Marinated tuna tartare](http://thywhaleliciousfay.com/eats/?p=19278) - Citrus and tofu emulsion, royal oscietra caviar. CITRUS can mix with TOFU??? [![enter image description here][3]][3] [1]: https://i.stack.imgur.com/nEgIQ.jpg [2]: https://i.stack.imgur.com/TjrKf.jpg [3]: https://i.stack.imgur.com/LDcRf.jpg