8oz Veal medallions accompanied by blackberry herb sauce, braised cabbage and pears, with a potato pavé. What do you think?
by CommercialGrape9672
8oz Veal medallions accompanied by blackberry herb sauce, braised cabbage and pears, with a potato pavé. What do you think?
by CommercialGrape9672
12 Comments
Splattered red sauce is a very particular and evocative plating choice. You really need to be sure it’s telling the story you intend to present, and isn’t just haphazard “artsy”
Shot on the plate, I see. Really brings the action of the hunt to the dining experience.
I don’t love it. Looks.. winged
Unless youre presenting food that is as visually abstract as like the food at alinea or something of that ilk, the splattered sauce just really strikes a discordant note. Putting traditional looking food over blood spatter sauce just looks messy IMO.
You should plate for hanibal lector
Looks like you dropped the meat on the plate and said “here”
Inspired by Kennedy on master chef?
Not feeling the splatter. When in doubt, keep it simple.
all the components are there & I personally like the splatter
everything needs to be tightented up more though,
the potatoes should have 4 nice even pieces stacked symetrically
that veal needs a harder sear, using sweetbreads would give the splatter more purpose. add some cream & herbs to the sauce in that case.
could mold or do something else with the cabbage.
on your way, not quite there yet.
Looks like you only had 20 minutes to create it and didn’t know any of the ingredients before hand.
why are you separating everything? … you could have put the meet on top of the purp veg, and put the potatoes in-between the meat. then drizzle the sauce on top of the meat and veg… i mean… that way its cohesive…
The blood splatter look just doesn’t do it for me. Never has.