Very whimsical plate! There’s a lot going on here, I’m not sure where to look at. I personally like an interesting and semi-chaotic plate but others might not.
Are both the leaves and flowers edible and meant to be consumed with the dish, if not, I would leave them off. I would also maybe clean up some of the spots of your sauce so it looks more intentional and less messy.
But it’s seriously a pretty plate!
ggsnr on
Is that a shallot? Or red onion wedge? Either way…axe that.
Tighten it up a bit on a smaller plate.
Thicker red wine jus.
Fuck the flowers.
Strong_Actuary3671 on
Now that is beautiful work 🤩👌🏾
TwopintsyaPrick on
Way too messy. Jus needs thickening, shallot brings nothing as it is.
This could be a decent dish if worked on.
Gidje123 on
It looks great! I’d say keep the flowers, cause it really adds to the overall colour. Maybe find edible flowers. I want to eat this!
lordpunt on
Sir is that shallot cooked?
lordpunt on
My advice would be to condense the plating, ditch the truffles and parsnips if that’s what’s around the mash? Do a couple of parsnip crisps as garnish. Ditch the flowers and keep the focus of the dish on the lamb. Centre the entire dish and have the lamb ad the star. Instead of focusing on 10 different things try and nail the main components of the dish and go from there.
SomeContribution8373 on
I like where you’re head is, as a culinarian. Artistically, I think you’re trying to hard. I see technical errors in the preparation (jus too thin, truffles too thick, shallot uncertain. Sometimes less is more, and this plate looks like form over function. Some of the best plates I’ve consumed have been far less artsy. You can accomplish both, but flavor, texture and cohesiveness trump visual appeal. I’m a CIA guy, and when I took class the artistic lesson was BUFF. Balance, Uniformity, Focus and Flow.
Byyzmo on
Am I the only one worried about those big chunks of “old” trufle?
That truffle clearly doesn’t have any aroma anymore and it’s pretty dry. And and it’s sliced so thick that it would just feel like a piece of cardboard in your mouth.
If the truffle went already pass the stage, just use it on a oil or a just scrape it. And never slice it so thick. Truffle is a very delicate ingredient, it’s not made to be eaten like a steak.
newtoy083 on
The longer I look at it the more I like it. Really like the fried shallot idea someone else mentioned earlier.
Accomplished-Story10 on
Pardon my ocd, i just want to turn that peace of carrot counterclockwise, so it is in parralel with the other one. 😀
À la carte? Your thoughts.
PS
No, i am not scouting for myself or anyone to make money out of it. Just curious about the price.
GRPNR1P89 on
Pretty for sure, but if this is all the food I get for probably $100+ for the plate, I’m gonna be pissed unless you bring like 6 of them.
DeadHeadChefDude on
Yeah this looks like shit. The reason why starred restaurants can do whimsical plating is because every detail is thought out and perfect. This is the opposite
NinaMaja on
Less is more, imo. Too much going on here. Make it more centred or on a smaller plate, loose the onion or at least cook it more maybe char it, thicker jus, fewer droplets, fresh truffle or none. I’d switch the flowers for some micro greens or chive flowers to make it a little more.. rustic, I guess, can’t think of a good word. But I bet it tasted delicious! Lamb looks really good.
Particular-Window-59 on
Not to be pedantic, but typically you’d refer to how the lamb was cooked temp wise (rare, medium rare, etc) instead of the color (pink) unless you used a particular method to “dye” the food with the intention of it appearing pink.
zonkyslayer on
Busy, but I do like the different elements. I think the flavours would work well together.
Most elements look well done but I’d consider these..
– Get more colour on the shallot, or remove it altogether. If you think it’s essential consider other ways to incorporate it
– Fix your sauce, zoom in on it and you’ll see what I mean. Should be thick and velvety, it looks broken and sad
– Flowers can be nice, but ask yourself what do they bring to the dish. If you can’t justify why they’re on the plate then do they belong here?
Very well done, you’re well on the way to a wonderful dish, keep up the work chef
umamibound on
Empty space, less is more
Fantastic-Strike5829 on
Thanks all for the solid advice and praise for this dish- I’ve asked a few of my professional chef friends who work in highly acclaimed restaurants and everyone came back with something different to improve on. I guess that goes to show how subjective this all can be and how personal preference can influence the style and construction of a plate/dish. At the end of the day I was happy with it and I take all the kind advice and critique and move forward! Cheers 🍺
18 Comments
Very whimsical plate! There’s a lot going on here, I’m not sure where to look at. I personally like an interesting and semi-chaotic plate but others might not.
Are both the leaves and flowers edible and meant to be consumed with the dish, if not, I would leave them off. I would also maybe clean up some of the spots of your sauce so it looks more intentional and less messy.
But it’s seriously a pretty plate!
Is that a shallot? Or red onion wedge? Either way…axe that.
Tighten it up a bit on a smaller plate.
Thicker red wine jus.
Fuck the flowers.
Now that is beautiful work 🤩👌🏾
Way too messy. Jus needs thickening, shallot brings nothing as it is.
This could be a decent dish if worked on.
It looks great! I’d say keep the flowers, cause it really adds to the overall colour. Maybe find edible flowers. I want to eat this!
Sir is that shallot cooked?
My advice would be to condense the plating, ditch the truffles and parsnips if that’s what’s around the mash? Do a couple of parsnip crisps as garnish. Ditch the flowers and keep the focus of the dish on the lamb. Centre the entire dish and have the lamb ad the star. Instead of focusing on 10 different things try and nail the main components of the dish and go from there.
I like where you’re head is, as a culinarian. Artistically, I think you’re trying to hard. I see technical errors in the preparation (jus too thin, truffles too thick, shallot uncertain. Sometimes less is more, and this plate looks like form over function. Some of the best plates I’ve consumed have been far less artsy. You can accomplish both, but flavor, texture and cohesiveness trump visual appeal. I’m a CIA guy, and when I took class the artistic lesson was BUFF. Balance, Uniformity, Focus and Flow.
Am I the only one worried about those big chunks of “old” trufle?
That truffle clearly doesn’t have any aroma anymore and it’s pretty dry. And and it’s sliced so thick that it would just feel like a piece of cardboard in your mouth.
If the truffle went already pass the stage, just use it on a oil or a just scrape it. And never slice it so thick. Truffle is a very delicate ingredient, it’s not made to be eaten like a steak.
The longer I look at it the more I like it. Really like the fried shallot idea someone else mentioned earlier.
Pardon my ocd, i just want to turn that peace of carrot counterclockwise, so it is in parralel with the other one. 😀
À la carte? Your thoughts.
PS
No, i am not scouting for myself or anyone to make money out of it. Just curious about the price.
Pretty for sure, but if this is all the food I get for probably $100+ for the plate, I’m gonna be pissed unless you bring like 6 of them.
Yeah this looks like shit. The reason why starred restaurants can do whimsical plating is because every detail is thought out and perfect. This is the opposite
Less is more, imo. Too much going on here. Make it more centred or on a smaller plate, loose the onion or at least cook it more maybe char it, thicker jus, fewer droplets, fresh truffle or none. I’d switch the flowers for some micro greens or chive flowers to make it a little more.. rustic, I guess, can’t think of a good word. But I bet it tasted delicious! Lamb looks really good.
Not to be pedantic, but typically you’d refer to how the lamb was cooked temp wise (rare, medium rare, etc) instead of the color (pink) unless you used a particular method to “dye” the food with the intention of it appearing pink.
Busy, but I do like the different elements. I think the flavours would work well together.
Most elements look well done but I’d consider these..
– Get more colour on the shallot, or remove it altogether. If you think it’s essential consider other ways to incorporate it
– Fix your sauce, zoom in on it and you’ll see what I mean. Should be thick and velvety, it looks broken and sad
– Flowers can be nice, but ask yourself what do they bring to the dish. If you can’t justify why they’re on the plate then do they belong here?
Very well done, you’re well on the way to a wonderful dish, keep up the work chef
Empty space, less is more
Thanks all for the solid advice and praise for this dish- I’ve asked a few of my professional chef friends who work in highly acclaimed restaurants and everyone came back with something different to improve on. I guess that goes to show how subjective this all can be and how personal preference can influence the style and construction of a plate/dish. At the end of the day I was happy with it and I take all the kind advice and critique and move forward! Cheers 🍺