Wild Garlic · Radish · Almond
A two-colour wild garlic and almond flan surrounded by a spring medley of fresh and pickled radish, sourdough and wild garlic oil.
Chef • Fine Dining • Culinary Work
Tamara Rodriguez
A personal archive of dishes, ideas, techniques, and recipes shaped by a career in fine dining.
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Selected Work
Cheese · Rye · Green Tomato
A savoury cheese lava cake built on rye sourdough, with spicy green tomato, thyme and honey.
Wild Garlic Mille-Feuille
A wild garlic mille-feuille inspired by Chinese scallion pancakes, with buttermilk, wood sorrel and peppery garden cress.
Melon · Rocket · Hazelnut
A summer salad built around the idea of melon and ham, with the melon taking on the characteristics of the ham itself to keep the salad Vegetarian.
Celeriac · Green Apple · Walnut
A vegetarian interpretation of Waldorf salad, pairing celeriac in three textures with green apple, walnut and lovage.
Beef Tartare · Strawberry · Shiso
Beef tartare with cured egg yolk, pickled strawberry, shiso and warm Asian spices.
Rhubarb · Magnolia · Earl Gray
A Rhubarb mousse with a sour-cream magnolia ice cream and Earl Gray tea tuile.
Pumpkin · Cabell d’Angel · Fall Spices
A small entremet to celebrate the fall, served with Cabell D'angel sorbet.
Spring Blossoms · Radish · Buttermilk
Spring blossoms and radish salad with bronze fennel, a isomalt fennel crisp, buttermilk vinaigrette and chervil oil.
Philosophy
Ingredient-led cooking, precise technique, and a constant search for balance.
My work is rooted in seasonality, restraint, and a respect for the product. This is a collection of dishes, recipes, ideas, and moments from my life in the kitchen.