Beets confit in duck fat with a bit of rosemary and thyme, Daikon braised in lavender balsamic, Kohlrabi confit in blood orange olive oil with a bit of cinnamon and vanilla, caramelized blood orange, and a white wine reduction. Few drops of Tarragon oil.
doppelgaengbanger on
Really gotta get those cubes all even. The orange slices look a bit awkward but I don’t have any alternative ideas. Maybe just zest them? Nice colours and looks delicious
5dayoldsushi on
Looks cool and tasty – maybe supreme the oranges? I imagine the peels kind mess with the flow of the eating experience.
BRAX7ON on
This is lovely. Aside from the other comments, I would just say that the color gradation needs some work. You can see the attempt, but it needs to be a little bit more profound.
MercTreads on
I’ll quote my old CDC exactly here: “If you’re gonna do cubes you gotta make sure they’re fucking cubes chef”
But the flavors and overall presentation seems pretty solid. The orange slices should be removed and replaced with segments of flesh instead imo.
pleasebeherenow on
If you did matchsticks or rectanges (or another shape) the differences would not be so noticeable.
Pa17325 on
It looks interesting, but what is it? A salad?
adamthinks on
I like the idea, but it needs more refinement. More consistent cutting of the cubes, a cleaner look to the sauce and color gradiation, and the plate isn’t quite right for this.
professorjellyjam on
Maybe one small thin dehydrated orange as garnish would look more sophisticated! The color is gorgeous
AeonChaos on
I am not a fan of symmetry plating.
But those cubes need to be the similar size.
And there is something not right with how the orange are plated.And one last thing, with those colors, try it on a Black plate, it will pop.
Keep it up!
OrcOfDoom on
This reminds me of a dish that these guys used to serve. It was basically a few diced veggies and ghost cheese on a red pepper soup. The key was adding a bit of dried ice to it to make it look like a smokey swamp.
11 Comments
Beets confit in duck fat with a bit of rosemary and thyme, Daikon braised in lavender balsamic, Kohlrabi confit in blood orange olive oil with a bit of cinnamon and vanilla, caramelized blood orange, and a white wine reduction. Few drops of Tarragon oil.
Really gotta get those cubes all even. The orange slices look a bit awkward but I don’t have any alternative ideas. Maybe just zest them? Nice colours and looks delicious
Looks cool and tasty – maybe supreme the oranges? I imagine the peels kind mess with the flow of the eating experience.
This is lovely. Aside from the other comments, I would just say that the color gradation needs some work. You can see the attempt, but it needs to be a little bit more profound.
I’ll quote my old CDC exactly here: “If you’re gonna do cubes you gotta make sure they’re fucking cubes chef”
But the flavors and overall presentation seems pretty solid. The orange slices should be removed and replaced with segments of flesh instead imo.
If you did matchsticks or rectanges (or another shape) the differences would not be so noticeable.
It looks interesting, but what is it? A salad?
I like the idea, but it needs more refinement. More consistent cutting of the cubes, a cleaner look to the sauce and color gradiation, and the plate isn’t quite right for this.
Maybe one small thin dehydrated orange as garnish would look more sophisticated! The color is gorgeous
I am not a fan of symmetry plating.
But those cubes need to be the similar size.
And there is something not right with how the orange are plated.And one last thing, with those colors, try it on a Black plate, it will pop.
Keep it up!
This reminds me of a dish that these guys used to serve. It was basically a few diced veggies and ghost cheese on a red pepper soup. The key was adding a bit of dried ice to it to make it look like a smokey swamp.
Personally, I hated it, but people loved it.
So I would say try adding a bit of dry ice to it.