Work – Tamara Rodriguez

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.

A savoury cheese lava cake built on rye sourdough, with spicy green tomato, thyme and honey.

A wild garlic mille-feuille inspired by Chinese scallion pancakes, with buttermilk, wood sorrel and peppery garden cress.

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.

A vegetarian interpretation of Waldorf salad, pairing celeriac in three textures with green apple, walnut and lovage.

Beef tartare with cured egg yolk, pickled strawberry, shiso and warm Asian spices.

A Rhubarb mousse with a sour-cream magnolia ice cream and Earl Gray tea tuile.

A small entremet to celebrate the fall, served with Cabell D'angel sorbet.

Spring blossoms and radish salad with bronze fennel, a isomalt fennel crisp, buttermilk vinaigrette and chervil oil.