The gratin contains radishes, potatoes, ham, and onions.
Please tear into me here. I need a hard lesson in plating in order to improve.
chefadams on
I absolutely love the components…that Gratin has perfect color. I feel like the sauce needs to be somewhere else than underneath the dish.
MysT-Srmason on
I foraged the chanterelles today!
Fartmart81 on
Idk shit but Iād like more color on the plate. Something other than brown and yellow
peach_poppy on
A fresh green garnish and this is perfect! How did you cook the chicken, the skin looks great.
kimchimandoo3 on
Obviously a great cook on the chicken and chanterelles chef and I love the eatability of the dish.
I enjoy the sauce on the bottom as it doesn’t interfere with the crisp of the other components.
I’m not sure if hollandaise or bearnaise but I personally don’t enjoy mixed herbs in the sauce and have taken to steeping or herb oils.
Because the plating is so simple and lacks contrast from other components, I think the size and colour of the plate hurts the visuals. (I love the dark plate)
Giving some space between the protein would also be an idea but I can’t think of anything else because I’m sleepy
6 Comments
The gratin contains radishes, potatoes, ham, and onions.
Please tear into me here. I need a hard lesson in plating in order to improve.
I absolutely love the components…that Gratin has perfect color. I feel like the sauce needs to be somewhere else than underneath the dish.
I foraged the chanterelles today!
Idk shit but Iād like more color on the plate. Something other than brown and yellow
A fresh green garnish and this is perfect! How did you cook the chicken, the skin looks great.
Obviously a great cook on the chicken and chanterelles chef and I love the eatability of the dish.
I enjoy the sauce on the bottom as it doesn’t interfere with the crisp of the other components.
I’m not sure if hollandaise or bearnaise but I personally don’t enjoy mixed herbs in the sauce and have taken to steeping or herb oils.
Because the plating is so simple and lacks contrast from other components, I think the size and colour of the plate hurts the visuals. (I love the dark plate)
Giving some space between the protein would also be an idea but I can’t think of anything else because I’m sleepy