Herb/Panko crusted rack of lamb, pommes puree, carrot emulsion, braised leek, onion cream and tuile, herb veloute
Snapped this pic during service… Lamb was cooked rare as per request so yes I know it’s not the ideal MR. However plates tasted great and was happy with the components.
Potato puree, carrot puree, onion puree and herb puree.
Nice texture(less) of the kitchen garden
Ok_cabbage_5695 on
Probably needs one more sauce
agmanning on
God, just give me the lamb and some petit pois à la Francaise any day, over this.
frill_demon on
Overall pretty solid, but if I could recommend a few things:
The quenelles/rochers are kinda sloppy/uneven, it looks like they were pretty rushed.
The dots of carrot puree should be rounded out in proper circles with a pick or something before serving, a few of them are offkilter/irregular.
And I’d actually position the lamb stacks/line of leek and tuile even more on the diagonal than they are, I think it would flow a bit better to echo the hourglass shape rather than cut almost horizontally straight across it.
That said, I love a lot about this plate. The tuile chunks are beautifully lacy and a great color, your puree and veloute both look wonderfully smooth, and the color and composition choices are great.
I tend to skew as rare as possible on most red meats, I actually quite like the cook you’ve set on the lamb. What I can see of the crust/bark on it looks quite good as well.
orbtl on
Onion cream, pommes puree, carrot emulsion, herb veloute
I love sauce but that is too many sauce/baby food textured components
andykndr on
i think you’d be much better off with potato pavé or something in that realm. i would potentially try standing the lamb up supported by each other in the middle of the plate with the velouté underneath
leaks could be cut down in size a bit instead of two(?) longer pieces, and maybe the carrot could be incorporated more with those and the tuile, but i’m not totally sure how off the top of my head
flavors all sound great and i would love to try this, i just think it could use some reworking/different approach
BigFootisNephilim on
Can I have texture that isn’t lamb please? Also, lamb looks banging dude.
yrrrrrrrr on
I like it but it’s too symmetrical for me
NewLocal6218 on
I thought that was the Sauté pan, I was like bro ur supposed to plate it after you cook it up big dawg
DJCockslap on
It’s busy, dots are played out the quenelles are sloppy, and the lamb looks raw. You dont have to puree everything, its okay to just put food on a plate.
10 Comments
Potato puree, carrot puree, onion puree and herb puree.
Nice texture(less) of the kitchen garden
Probably needs one more sauce
God, just give me the lamb and some petit pois à la Francaise any day, over this.
Overall pretty solid, but if I could recommend a few things:
The quenelles/rochers are kinda sloppy/uneven, it looks like they were pretty rushed.
The dots of carrot puree should be rounded out in proper circles with a pick or something before serving, a few of them are offkilter/irregular.
And I’d actually position the lamb stacks/line of leek and tuile even more on the diagonal than they are, I think it would flow a bit better to echo the hourglass shape rather than cut almost horizontally straight across it.
That said, I love a lot about this plate. The tuile chunks are beautifully lacy and a great color, your puree and veloute both look wonderfully smooth, and the color and composition choices are great.
I tend to skew as rare as possible on most red meats, I actually quite like the cook you’ve set on the lamb. What I can see of the crust/bark on it looks quite good as well.
Onion cream, pommes puree, carrot emulsion, herb veloute
I love sauce but that is too many sauce/baby food textured components
i think you’d be much better off with potato pavé or something in that realm. i would potentially try standing the lamb up supported by each other in the middle of the plate with the velouté underneath
leaks could be cut down in size a bit instead of two(?) longer pieces, and maybe the carrot could be incorporated more with those and the tuile, but i’m not totally sure how off the top of my head
flavors all sound great and i would love to try this, i just think it could use some reworking/different approach
Can I have texture that isn’t lamb please? Also, lamb looks banging dude.
I like it but it’s too symmetrical for me
I thought that was the Sauté pan, I was like bro ur supposed to plate it after you cook it up big dawg
It’s busy, dots are played out the quenelles are sloppy, and the lamb looks raw. You dont have to puree everything, its okay to just put food on a plate.