Blackcurrant galced duck, Celery root, Charcoal creme fraiche, Assortment of wine sorrel

by ComfortLoose1291

16 Comments

  1. I love the plating and colors and everything but it seems a little dry without a sauce or something. Looks awesome tho

  2. Would love to see the poured sauce (and what sauce you used). Followed with interest on Insta.

  3. Really really lovely. Put together with perfection, I appreciate the smallest attention to detail. I only have one comment, coming from an artist’s viewpoint and not a chef’s, and it is about composition. This reads as two distinct and similar sized objects, as if two small bricks of the same size were placed on a plate. There is no play between the two items, it reads as item A and item B. What could you do to increase the intersection between the items, to either make them as a more cohesive whole so there is some overlapping, or to increase the tension between them, so they are not sitting so perfectly next to each other? This is so beautifully done, it would be next level if it was a little more dynamic (instead of static) or interestingly/artfully composed. That being said, I would not be disappointed if this was served to me, just giving my 2 cents for what could push it that last 1-2%. Cheers!

  4. That’s one of the most beautiful pieces of duck I’ve ever seen. Perfection. The color is glorious. The rest of the dish is beautiful too but needs the sauce to complete it. Overall, a first class plating.

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