Wow. The description sounds… labor-intensive (and delicious). The plating is simple, elegant and modern. Lovely.
Acid_Monster on
I like the plate aesthetically.. but I’m scared that it’s gonna make that horrible chalkboard scratching sound when I try and eat anything off of it.
loquacious on
I would go with a brighter, smaller and more open plate. A medium sized flat square would really make the color and shape pop more. It’s basically drowning in that big slate plate or bowl and the round-round-round is a bit too matchy-matchy.
Keeping the gel round in a lighter square plate might be nice, or try a ring or spiral. Like a 2-4 centimeter wide ring on the outside that moves into open spiral gradient where the spiral got more open towards the center might be nice, just like 4-6 revolutions to keep the plating quick, and then there would be some lighter pop and texture between the tomatoes and gel?
But I’m definitely not into that dark plate muting all of the colors.
6669666969 on
I like this dish a lot. springs flavors but in a hearty preparation. Perfectly encapsulates this time of year.
Thanks for sharing
bottlecaprodeo on
What’s the texture like on the tomatoes? Really curious. Lovely looking plate.
ggsnr on
Look up Chef Wuttisak Wuttiamporn. No joke this reminds me of him.
SniKenna on
It’s… so… CUTE! ❤️
(And elegant, eye catching, intriguing!)
Purple-Tumbleweed on
This looks and sounds amazing! Some of my favorite flavors
bravo_nico on
Looks nice but probably costs more than my electric bill
knuckleduster12 on
That‘s a plate from Villeroy & Boch‘s Manufacture Rock collection, right? Absolutely stunning and elegant design!
10 Comments
Wow. The description sounds… labor-intensive (and delicious). The plating is simple, elegant and modern. Lovely.
I like the plate aesthetically.. but I’m scared that it’s gonna make that horrible chalkboard scratching sound when I try and eat anything off of it.
I would go with a brighter, smaller and more open plate. A medium sized flat square would really make the color and shape pop more. It’s basically drowning in that big slate plate or bowl and the round-round-round is a bit too matchy-matchy.
Keeping the gel round in a lighter square plate might be nice, or try a ring or spiral. Like a 2-4 centimeter wide ring on the outside that moves into open spiral gradient where the spiral got more open towards the center might be nice, just like 4-6 revolutions to keep the plating quick, and then there would be some lighter pop and texture between the tomatoes and gel?
But I’m definitely not into that dark plate muting all of the colors.
I like this dish a lot. springs flavors but in a hearty preparation. Perfectly encapsulates this time of year.
Thanks for sharing
What’s the texture like on the tomatoes? Really curious. Lovely looking plate.
Look up Chef Wuttisak Wuttiamporn. No joke this reminds me of him.
It’s… so… CUTE! ❤️
(And elegant, eye catching, intriguing!)
This looks and sounds amazing! Some of my favorite flavors
Looks nice but probably costs more than my electric bill
That‘s a plate from Villeroy & Boch‘s Manufacture Rock collection, right? Absolutely stunning and elegant design!
Oh and the food looks great as well. 😀