Very basic plating, equivalent to serving fries in a basket
Latter_Cod4381 on
Throw some calabrian chili in there. Wipe the rim. Would keep the crostinis plain or just a dab of alioli (already so much green on the plate)have one for each snail. With escargot I personally think clean and simple are the way to go.
Antbai11 on
This looks insanely delicious, but you didn’t plate it.
Present-Garage-1416 on
I think a nice beurre monte, just a little layer, in the bottom of that dish would be nice and add a nice mouth feel and also hide the white of the plate kind of standing out. Also as mentioned a little bit of chili oil would add some nice flavor and color contrast as well. And also ditch the parsley butter on the bread. Too much green going on. And wipe your rims. But it looks like a great dish chef! Keep up the good work.
4 Comments
Very basic plating, equivalent to serving fries in a basket
Throw some calabrian chili in there. Wipe the rim. Would keep the crostinis plain or just a dab of alioli (already so much green on the plate)have one for each snail. With escargot I personally think clean and simple are the way to go.
This looks insanely delicious, but you didn’t plate it.
I think a nice beurre monte, just a little layer, in the bottom of that dish would be nice and add a nice mouth feel and also hide the white of the plate kind of standing out. Also as mentioned a little bit of chili oil would add some nice flavor and color contrast as well. And also ditch the parsley butter on the bread. Too much green going on. And wipe your rims. But it looks like a great dish chef! Keep up the good work.