I remember seeing a dish like this at a restaurant last year, it was vegetarian and filled with interesting gels. Maybe chop up the chervils finer, so we get a better view of the pate.
HerculesMulligatawny on
Really creative! It’s a hand-held situation?
Successful-Quote8204 on
Pickled mustard seeds? Basically more delicious plant caviar. I’ve never thought to do it myself, I just ate them out of the pickle jar. This is stroke of genius!
FiveKR on
I like the idea **a lot** but the plating could use a tiny lift maybe some Romesco or Parmesan-Herb cream?
Temporary-Hope-3037 on
So neat and looks appetizing as well. Would you be willing to share your recipe? Kind of interested in making my own.
RMattiae on
It does not look good/made by a professional: there is a way too big chunk of parsle, bread is unevenly cooked, pate is not visible and the red sauce looks like ketchup. Also, too big to be a one bite finger food.
But you have an idea there, and do not lack in creativity, keep working on this and it will become a yummy canapé.
RickyMinaj on
From personal experience as a chef I’d love to see the pate by itself with a garnish (this case the gel and mustard seeds) off to the side, just so I can fully admire all the work that went into the pate. That being said, lovely job, making a mini en croute is not easy feat.
mrcatboy on
I feel like a dummy because I never knew quince jam could be so vibrantly red.
It is an absolutely beautiful balance of colors and the flavor profile seems wonderfully balanced as well. Much adoration for this!
8 Comments
I remember seeing a dish like this at a restaurant last year, it was vegetarian and filled with interesting gels. Maybe chop up the chervils finer, so we get a better view of the pate.
Really creative! It’s a hand-held situation?
Pickled mustard seeds? Basically more delicious plant caviar. I’ve never thought to do it myself, I just ate them out of the pickle jar. This is stroke of genius!
I like the idea **a lot** but the plating could use a tiny lift maybe some Romesco or Parmesan-Herb cream?
So neat and looks appetizing as well. Would you be willing to share your recipe? Kind of interested in making my own.
It does not look good/made by a professional: there is a way too big chunk of parsle, bread is unevenly cooked, pate is not visible and the red sauce looks like ketchup. Also, too big to be a one bite finger food.
But you have an idea there, and do not lack in creativity, keep working on this and it will become a yummy canapé.
From personal experience as a chef I’d love to see the pate by itself with a garnish (this case the gel and mustard seeds) off to the side, just so I can fully admire all the work that went into the pate. That being said, lovely job, making a mini en croute is not easy feat.
I feel like a dummy because I never knew quince jam could be so vibrantly red.
It is an absolutely beautiful balance of colors and the flavor profile seems wonderfully balanced as well. Much adoration for this!