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    Culinary Plating

    Octopus Carpaccio – White Wine Braised, Pickled Potato, Lime Supreme, Brunoise Tomato, Pistachio Gremolata, EVOO


    Octopus Carpaccio – White Wine Braised, Pickled Potato, Lime Supreme, Brunoise Tomato, Pistachio Gremolata, EVOO

    by Successful_Use7602

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    6 Comments

    1. Bluesparc on

      The potoe just ain’t it for me, maybe if it was under the octopus, but right now i would just rather have it left off. Everything else looks really beautiful and sounds tasty but then having it surrounded by the great wall of spud just takes away from that

    2. FatherQuail on

      Just personal preference but I would definitely use less stem on the herbs, and the inconsistency of the length of said stems is a little distracting to the overall composition of an otherwise beautiful plate.

    3. NumberFourtuga on

      This looks really nice, but the plate itself kinda throws things off. The contrast is interesting, but it looks like someone might use it to run drinks to a table. And the chip…

    4. petitejesuis on

      The phrasing cknfuses me. Is the potato white wine braised then pickled? If so, pick one technique. If not, the octo is braised which makes the dish not a carpaccio so don’t fuckin call it that

    5. ilikesodainmyjuice on

      Showcase the octopus and find another way to display the potato. All or your components sound delicous, I just think octopus is such a beautiful protein that it should always be the centerpiece.

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