sounds delicious but the plate doesnt have enough contrast texture or color wise for my taste, add some greens, fruits, fermented cabbage, fried cassave, whatever…
datadefiant04 on
Like what the other comment said, I agree and think the whole thing needs a bit more green and crunch. I think you can use the cauliflower leaves to achieve thag colour.
jistresdidit on
I would have riced the cauliflower and mixed the chestnuts with it. I would have also done a bone in skin on thigh. However I like the minimalist thing. Even a sous vide watermelon radish would be money and something crunchy.
lyndonBeej on
Maybe a crusted sear and something green as garnish? To adjust for valuable input without much changing the plating.
Honestly this is one of the most pleasing plates I’ve seen on this sub. I would gladly accept this as is, especially in a tasting menu.
AtomicPotatoLord on
I’m new here. Is all this fancy food just made to look good, while having very little in terms of quantity?
lucky__potato on
Very Daniel Humm. Looks great, wouldn’t change a thing.
aBrightIdea on
I love this. The other comments about adding color/texture could provide a different direction but I think as is is pretty striking. If the flavors pop this makes a great course
beetlekittyjosey on
The textures look fantastic
Blueharvst16 on
Photography is on point.
So is vide chicken? With a post sear, or pre and post sear, or torch? Thanks
PM_ME_UR_RECIPEZ on
People are talking about texture and I have an idea but you’d have to implement it yourself. Jerusalem artichoke peeled and tourned or just shaped into spheres, flour egg wash and roll in chopped hazelnut. Then fried. I served this with a scallop dish with similar plate composition sans the deep rich demi glacé. This was seared scallop served with chicory leaves tossed in a light truffle dressing, with sun joke puree, the same hazelnut crusted sun chokes, raw hazelnut halves and a fennel foam.
10 Comments
sounds delicious but the plate doesnt have enough contrast texture or color wise for my taste, add some greens, fruits, fermented cabbage, fried cassave, whatever…
Like what the other comment said, I agree and think the whole thing needs a bit more green and crunch. I think you can use the cauliflower leaves to achieve thag colour.
I would have riced the cauliflower and mixed the chestnuts with it. I would have also done a bone in skin on thigh. However I like the minimalist thing. Even a sous vide watermelon radish would be money and something crunchy.
Maybe a crusted sear and something green as garnish? To adjust for valuable input without much changing the plating.
Honestly this is one of the most pleasing plates I’ve seen on this sub. I would gladly accept this as is, especially in a tasting menu.
I’m new here. Is all this fancy food just made to look good, while having very little in terms of quantity?
Very Daniel Humm. Looks great, wouldn’t change a thing.
I love this. The other comments about adding color/texture could provide a different direction but I think as is is pretty striking. If the flavors pop this makes a great course
The textures look fantastic
Photography is on point.
So is vide chicken? With a post sear, or pre and post sear, or torch? Thanks
People are talking about texture and I have an idea but you’d have to implement it yourself. Jerusalem artichoke peeled and tourned or just shaped into spheres, flour egg wash and roll in chopped hazelnut. Then fried. I served this with a scallop dish with similar plate composition sans the deep rich demi glacé. This was seared scallop served with chicory leaves tossed in a light truffle dressing, with sun joke puree, the same hazelnut crusted sun chokes, raw hazelnut halves and a fennel foam.