I gotta say, that looks like the bottom of dumpster.
Might taste great, but just plain unappealing (to me).
frumiouscumberbatch on
Your sauce looks like it’s breaking. And you either need to be more careful when lifting and moving the plate (always two hands, under the rim), more careful when plating the sauce, or tidy it up with a linen napkin. And use less sauce. This is a French dish, it shouldn’t be swimming.
A little more vibrancy in the colours would be nice as well. And I would tighten up the composition. This just looks a bit slapped on the plate. One thing that would help is having an odd number of elements on the plate.
I would dearly love to eat this though, it would be like being punched in the face with seafood. Heaven.
Slaphappyfapman on
The colour of the sauce is not appealing
NewConversation9066 on
Thank you all for your comments, in fact I am just a gastronomy student, it is the first time in my life that I cook European plates and I want to continue working on perfecting my presentation and skills, I hope one day I will measure up and your advice will be very helpful to me. aid. I have them all in mind, thank you very much 🙌🏻🙌🏻
Club96shhh on
Fishing those shrimp out if the sauce and peeling them seems like a messy undertaking.
I’d peel those before serving.
ScumBunny on
Yes, peel and devien the shrimps, and put 3 or 5 on the plate. Odd numbers are appealing. Add some reddish undertones to the sauce. That color looks kinda gross. Maybe strain it too, smooth it out, and put less sauce. More shrimp-sauce ratio. Otherwise, I’d devour this! A couple small changes would elevate this massively.
6 Comments
I gotta say, that looks like the bottom of dumpster.
Might taste great, but just plain unappealing (to me).
Your sauce looks like it’s breaking. And you either need to be more careful when lifting and moving the plate (always two hands, under the rim), more careful when plating the sauce, or tidy it up with a linen napkin. And use less sauce. This is a French dish, it shouldn’t be swimming.
A little more vibrancy in the colours would be nice as well. And I would tighten up the composition. This just looks a bit slapped on the plate. One thing that would help is having an odd number of elements on the plate.
I would dearly love to eat this though, it would be like being punched in the face with seafood. Heaven.
The colour of the sauce is not appealing
Thank you all for your comments, in fact I am just a gastronomy student, it is the first time in my life that I cook European plates and I want to continue working on perfecting my presentation and skills, I hope one day I will measure up and your advice will be very helpful to me. aid. I have them all in mind, thank you very much 🙌🏻🙌🏻
Fishing those shrimp out if the sauce and peeling them seems like a messy undertaking.
I’d peel those before serving.
Yes, peel and devien the shrimps, and put 3 or 5 on the plate. Odd numbers are appealing. Add some reddish undertones to the sauce. That color looks kinda gross. Maybe strain it too, smooth it out, and put less sauce. More shrimp-sauce ratio. Otherwise, I’d devour this! A couple small changes would elevate this massively.