Not the neatest plating I’ve done but we move. Was looking back through some of my stuff from last year, will be on my winter menu but a bit more developed. What do we think 🙏🏼🔥
by yeetbreebleugh
Not the neatest plating I’ve done but we move. Was looking back through some of my stuff from last year, will be on my winter menu but a bit more developed. What do we think 🙏🏼🔥
by yeetbreebleugh
2 Comments
The tiny bits of plumage residuals bother me the most. Is it crispy skin? I hope so!
It looks ok, but pea shoots don’t say winter garnish to me. Alternatives? Fried sage leaves?
Consider a golden or yellow beet to lighten it up, the whole thing looks very dark. Maybe add that extra height & color.
What are the sauces?
That skin is not doing it for me. To be fair, my only experience with pigeon is a few preparations and a singularly incredible risotto while training in Italy. It also might be the photo quality.