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APRIL: Deconstructing tradition with Eel in Aspic

When Chef Jörg Hofmann whips out the sketchbook, you can be sure to expect something quite exquisite indeed.

For the month of April, we’ve deconstructed a traditional, Northern Germany dish. Using just basic ingredients, Chef Hofmann keeps the attention on the jellied eel, topped with a puree and garnished with fresh carrots.

Check out how he delicately brings his sketchbook planning to life!

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If you’re interested to see more, click here to explore beneath the sea with Chef Victor Santos, who brought us a fresh shrimp ceviche. And to find out more about the creative process behind creating a unique dish, read all about how Chef Jörg Hofmann translates vision to result here.

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