Pork tenderloin with sun dried tomato pesto, purple sweet potato and parsnip puree, potatoes au gratin, basil.
by PearsonKnifeWorx
Pork tenderloin with sun dried tomato pesto, purple sweet potato and parsnip puree, potatoes au gratin, basil.
by PearsonKnifeWorx
9 Comments
Would love some critique! Professional chef. Still trying to improve plating
Looks great chef.
My only thought is I hope someone doesn’t take a big old bite of basil 🙂
Some someones love a big ole bite of basil…🤦🏻♀️
pesto spiral is nice, but the ends trail off in a weird way – would at least consider doing something with a squeeze bottle instead
I like everything except the basil. I think if it were done as an oil it would still add the color you’re looking for without presenting the diner with something they either have to pick off or that will overwhelm their palate as-is.
Also, currently the basil hides that purple puree and I think it would pop more with a basil oil instead. Green and purple are close to opposite each other on the color wheel so they would contrast well together.
This looks amazing but agree about 86ing the basil.
How did you do your gratin?
It’s a lovely plate. The basil makes sense with the pesto inside the roulade and the pop of green is visually so appealing. I’d agree with everyone on the fresh basil bite- maybe arugula + basil presto with a tuft of fresh, dressed arugula baby greens as an accompaniment. Just a though. Looks great.
Love the whole food thing….plating tho…maybe plain white would pop your colors tho? Is that pork column wrapped in bacon? Your individual potato is cute. Perfectly colored. Ya, bag that tan ish plate and I think the food will look even better. Have fun.
I think as a visual white plate or black blare would look better and I personally eat basil by the plant but most don’t like raw basil or rather unprepared basil maybe a basil oil would add that green pop