Looks delicious. The only thing I would say is the sauce seems a little oily. Is it an au jus?
thingswastaken on
First off: Everything looks like it was prepared well, the sauce might be a bit oily for some people but that’s okay.
The composition of the plate doesn’t really work for me though. Lots of free space on the plate and the ingredients aren’t really interacting with each other in a meaningful or aesthetic way.
Perhaps look into getting plates that are a bit more modern and a bit smaller for dishes that don’t take up much space on the plate, because otherwise the presentation lacks visual coherence.
Optimally the sauce would be a bit thicker and less cluttered on the plate, it does look a bit random with bits and splashes everywhere that don’t really work to make a cohesively presented plate.
To round it out a bit more you could try using the potato puree as a base for the quail and work around it with the sauce and some more microgreens, or add some vegetables to it for more textures, colours and presentation options.
I’d also think about reducing the ratio of quail to potato, as right now this dish is 80% meat and 20% potato which isn’t necessarily bad if you like lots of meat, but it can’t really be called a balanced dish like that.
All in all, it looks well prepared but a little inexperienced regarding the plating, which for many people is harder than the cooking itself, me included. Keep it up, practice makes perfect.
2 Comments
Looks delicious. The only thing I would say is the sauce seems a little oily. Is it an au jus?
First off: Everything looks like it was prepared well, the sauce might be a bit oily for some people but that’s okay.
The composition of the plate doesn’t really work for me though. Lots of free space on the plate and the ingredients aren’t really interacting with each other in a meaningful or aesthetic way.
Perhaps look into getting plates that are a bit more modern and a bit smaller for dishes that don’t take up much space on the plate, because otherwise the presentation lacks visual coherence.
Optimally the sauce would be a bit thicker and less cluttered on the plate, it does look a bit random with bits and splashes everywhere that don’t really work to make a cohesively presented plate.
To round it out a bit more you could try using the potato puree as a base for the quail and work around it with the sauce and some more microgreens, or add some vegetables to it for more textures, colours and presentation options.
I’d also think about reducing the ratio of quail to potato, as right now this dish is 80% meat and 20% potato which isn’t necessarily bad if you like lots of meat, but it can’t really be called a balanced dish like that.
All in all, it looks well prepared but a little inexperienced regarding the plating, which for many people is harder than the cooking itself, me included. Keep it up, practice makes perfect.