L’Ortolan – The taste of perfection 

A few weeks ago I had the privilege of shooting all the new seasonal dishes for L’Ortolan. Head Chef extraordinaire Tom Clarke and his team welcomed me with open arms. It got even better when Tom said, “Shannon, please make sure you taste every dish you shoot!”

Well, you don’t have to ask me twice, as you all know I LOVE food! I am a huge foodie and have been a fan of Tom’s cooking for a good few years now.

Tom’s dishes are pieces of art. Each dish has explosion of colour, shapes, textures and beauty that had me gasping every time the next dish was bought in to be photographed.

“WOW Tom, this dish is stunning!”

With each dish my senses were captivated and taken on this sensational journey of sight and taste. The flavours danced in my mouth, and each new mouthful amazed and impressed me more than the last.

I just want to thank Tom and his team for having me, it was an incredible shoot. Chef’s like Tom really make me love my job so much more!

So which dish will you choose?

Click right to view all the images above.

The dishes are in this order:

CHALK STREAM TROUT

Confit trout, beetroot, horseradish

RAGSTONE
Ragstone mousse, beetroot, apple

GOOSE LIVER

Goose liver parfait, gingerbread, rhubarb

PIG

Pig terrine, piccalilli, mustard

SEA BREAM

Pan fried sea bream, Thai nage, pak choi

STONE BASS

Pan fried stone bass, braised chicory, blood orange

CHICKEN

Roast chicken breast, pomme puree, chicken jus

VENISON

Loin of venison, pumpkin, grue de cocao

TUNA

Sesame seed crusted tuna, compressed watermelon, peanut, wasabi snow

CHOCOLATE

Chocolate, cardamom, blood orange

CARAMEL

Caramel, chocolate, popcorn

TOFFEE APPLE

Apple parfait, caramel, pecan

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