Chef Jason Reaves provides some inspiration from the woods of Virginia with this leaf plate dish originally created for the May 2009 Deep Plate Exercise.
Chef Jason Reaves, Pastry Chef from Market Salamander in Middleburg, Virginia, created a lemon meringue tart with fresh blueberries, lemon curd, burnt meringue, blueberry mousse puréed blueberries and white chocolate-pâte sucrée sand.
* Photos by Laura @ Three Lights Photography, LLC