Excelente trabajo de camuflaje…
El chef Jacques LaMerde ha creado una brillante serie de platos que a simple vista podría pasar por el plato más sofisticado de un elegante restorán… Pero en realidad se trata de porciones de comida chatarra dispuestas como si fueran las más gourmets de las comidas.
IF I SIT DOWN AT ONE MORE DIMLY EDISON BULB-LIT RESTAURANT AND AM SERVED SOUSVIDE PORK BELLY W/ FRIED THINGS AND KIMCHI, I AM ACTUALLY GOIN 2 BE FORCED TO HURL MY MASON JAR OF AGED HOUSE MADE BITTERS INFUSED COCKTAIL AGAINST THE WALL!!! YO BROS ITS TIME 2 LEAVE THAT PLAYED OUT STUFF BEHIND!!! JOSE AND I TOOK PORK BELLY OFF THE MENU MONTHS AGO, AND HAVE REPLACED IT W/ SOMETHING SO SO NEXT LEVEL, ITS ACTUALLY SUPERSONIC!!!! ARTISINAL LUNCHMEATS!!!! YAASSS BROS, WE PLUGGED IN THE OL’ @EATNOMIKU FIRST GEN AND MADE OUR OWN MACARONI LOAF!!!! MACARONI STUDDED BOLOGNA, HAND-TORN WONDERBREAD, YELLO MUSTARD CAVIAR, PICKLED BABY ONIONS, HUNTS KETCHUP COULIS, MIRACLE WHIP EXPRESSIONS, TINY PICKLE CROSS-SECTIONS, DORITOS DYNAMITE NACHO PICOSO, CHEEZE WHIZ RIMMER!!!!! #lunchmeatgoessupersonic #nextlevel #soigné #theartofplating #gastroart #chefsofig #miraclewhip #doritos #cheezewhizrimmer #plateswagger #tweezers #negativespace #nomiku #sousvide #moleculargastronomy #artisan #slowfood #masonjars
A post shared by @chefjacqueslamerde on Jul 23, 2015 at 2:12pm PDT
Este plato lleva embutido de cerdo, caviar de mostaza, pickle de cebolla enana, coulis de ketchup, macaronis, entre otras cosas..
SUMTIMES WHEN IM PLATIN ITS LIKE MY BRAIN HAS A MIND OF ITS OWN AND ILL START W/ ONE INGREDIENT IM FOCUSSED ON, BUT BY THE TIME IM DONE THERE WILL BE LIKE 3 FOAMS, 14 FUNCTIONAL GARNISHES AND 2 FLUID GELS AND EVEN THO IT LOOKS AMAZIN, AND SO SO SOIGNÉ, I KNO I NEED 2 JUST THROW THE PLATE AGAINST THE WALL AND TRY AGAIN. TONITES SPEC IS A TRIBUTE TO 1 OF MY FAVE INGREDIENTS AND IT WAS RLLY HARD FOR ME 2 NOT START TWEEZIN ON ALL KINDS OF ADDITIONS, BUT U KNO WUT BROS??? WHEN UR WORKIN W/ A GREAT PRODUCT, EVERYTHING U ADD UR ACTUALLY TAKIN AWAY FROM ITS OVERALL CRED. SOMETIMES THE LOUDEST SHOUT IS ACTUALLY A WHISPER!!!!!!! VELVEETA BRICK CUT INTO THE SHAPE OF A CIRCLE, VELVEETA FOAM, DEHYDRATED VELVEETA SLICE TUILE, VELVEETA CREMA, VELVEETA FONDUE, CRUSHED UP CHEEZE SANDWICH CRACKER SOIL, EDIBLE FLOWERS!!!!! #100psoigné #theartofplating #gastroart #plateswagger #chefart #foodie #velveeta #negativespace #tweezers #foodporn #sponsored #liquidgold #YAAASSSSS
A post shared by @chefjacqueslamerde on Jul 13, 2015 at 2:51pm PDT
El ingrediente principal de este plato es el queso Velveeta. Tenemos circulos de velveeta, crema de velveeta, velveeta deshidrata… ¿Te gusta el queso cheedar?
Este postre es asombroso. Lleva mantequilla de maní Drumstick, Fruit Loops, miel, crema de Snack Pack Butterscotch, salsa de chocolate Smucker’, muffin de banana, entre otros.
Este plato tiene Bagel Bites hawaianos, Cheetos, zanahoria mini, puré ranch, verduras pequeñas y aceite de chipotle.
La Tartar de mano cortada en coche de carreras, lleva yema de huevo, y suelo de Doritos.
Aquí tenemos a nuestro amigo de infancia, el huevo Kinder relleno de mousse.
Un plato compuesto principalmente por pepino, chicharrones y Tostitos con salsa de queso.
La verdad es que esos alimentos se ven bastante elegantes y sofisticados, a simple vista posible imaginar que se trata de comida chatarra.
¿A ti que te parecieron?
