This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 Deep Plate exercise.
It's brilliance is derived from Cajun seared tuna, micro greens, mango, figs, cucumbers, and a red pepper purée.
If you're looking for more inspiration, be sure to check out the new BauscherHepp Design Guide.
