It was a dish that didn’t make it on the Christmas menu. A recipe by chef Shinichi Sato of restaurant Passage 53.
Actually it was quite delicious and simple: half of cauliflower thinly shaved with mandolin and marinated with hazelnut oil (originally asked for almond oil). The other half cooked in salted water and mixed with some milk to become purée. Squid cooked in a hot pan. Served. Couldn’t believe we each ate half a cauliflower!! Orange wine from Greece wasn’t bad at all.
