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On the Plate: Notable Presentations
December 2006
vol.5
Joël
Atlanta, GA
Olive Oil Bonbon at Café Atlantico from Katsuya Fukushima on StarChefs.com

Wild Patrician Salmon Sashimi, Sushi Rice, Dijon Mustard Ice Cream

Sashimi is traditionally served neat on a flat plate, but there’s nothing traditional about the salmon sashimi at Joël. While the flavor profile of raw fish, rice, and nasal piquancy is maintained, Antunes approaches it with a French sensibility, replacing the traditional wasabi paste with a savory Dijon ice cream. To match his novel take on sashimi, Antunes plates the dish in an elegant square bowl. Visually, the dish still references Japanese design and tradition, but with a very modern edge.

Chef Joël Antunes
Joël
Atlanta, GA
Olive Oil Bonbon at Café Atlantico from Katsuya Fukushima on StarChefs.com

Sautéed Snails Antiboise, Capers Cappelletti, Nicoise Olives

It’s still difficult for a French chef to serve snails in his restaurant without alluding to the era of snail tongs, impossibly tiny forks and parsley-butter sauce. But Antunes skips the traditional sauce, takes the snails out of their shells, and gives them thoroughly modern flavor pairings like grapes, olives and capers. The unconventional dish is tangy, sweet and full of contrasting textures. A traditional escargot plate would feel outdated for this sort of preparation so Antunes chooses an elliptical, wide-brimmed bowl that feels as modern as the dish.

Chef Joël Antunes
Joël
Atlanta, GA
Olive Oil Bonbon at Café Atlantico from Katsuya Fukushima on StarChefs.com

Sautéed Rouget, Shrimp Ravioli, Red Pepper, Piperade Sauce

The Rouget is sauced with the classic Piperade of peppers, tomatoes and garlic often paired with baked fish in Basque cuisine where it’s presented in its cooking dish straight from the oven. Antunes plates the Rouget in an elegant, ceramic plate that mirrors the design of an old casserole dish and keeps things clean with an over-sized plate underneath. The result is charming, rustic and stylish.


Chef Joël Antunes
Joël
Atlanta, GA
Olive Oil Bonbon at Café Atlantico from Katsuya Fukushima on StarChefs.com

Napoleon with Praline Cream

The Napoleon, a classic French pastry structure, is neatly built but elongated into an ultra-long and thin dessert whose crisp layers break with the tap of a spoon. To do the clean form justice, and show off the precise, detailed piping of each layer, Fenouel doesn’t crowd the sides of the dessert, spacing the Napoleon out on a large, square plate.

Pastry Chef Edward Fenouel

   

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