looks lovely, graphic and colorful; if anything i would have make less but bigger dots of the green oil
TwoTon_TwentyOne on
I’d probably not put the salmon roe in the sauce, I can’t imagine the dish needs additional seafood flavor after the seabass mussels and clams. Perhaps runs the risk of being “too fishy.” otherwise looks great. Better than most I see for local competitions!
Certain-Entry-4415 on
It s clean, you are good no doubt about it.
But a fkn racioli on top of the fish? Man just want to flex.
First flavor and equilibrium Then do your shit
StrangeArcticles on
Maybe consider using the mussle as a component of your pasta filling, kills two birds with one stone since they’re not overly attractive.
Make sure everything you put on the plate makes sense. Yes, it has to look great, but if the only reason for it being on the plate is that it looks good, it needs to go.
What’s the swirly thing?
medium-rare-steaks on
Why tf is there a tortellini in the middle of your fish course?
6 Comments
Looks beautiful-apart from the upturned mussels
looks lovely, graphic and colorful; if anything i would have make less but bigger dots of the green oil
I’d probably not put the salmon roe in the sauce, I can’t imagine the dish needs additional seafood flavor after the seabass mussels and clams. Perhaps runs the risk of being “too fishy.” otherwise looks great. Better than most I see for local competitions!
It s clean, you are good no doubt about it.
But a fkn racioli on top of the fish? Man just want to flex.
First flavor and equilibrium Then do your shit
Maybe consider using the mussle as a component of your pasta filling, kills two birds with one stone since they’re not overly attractive.
Make sure everything you put on the plate makes sense. Yes, it has to look great, but if the only reason for it being on the plate is that it looks good, it needs to go.
What’s the swirly thing?
Why tf is there a tortellini in the middle of your fish course?