Your maque choux doesn’t have any crème. Is it just all bacon fat? Looks spectacular by the way.
Successful-Hair-9050 on
I like the plating. It looks healthy and fresh, which always amaze me. And tbh the plate design itself is a highlight to me. 10/10. Love itðŸ˜
TheGiantKorean on
Corn beurre blanc? Hell yes.
TwopintsyaPrick on
Nobody? Ok, mash is chunky as fuck, that bean looks like it’s been rehydrated in a washing machine, and the char on the grouper hidden at the far end is crispier than fried chicken from Mordor. But don’t let the *gold plating* distract you.
BabousCobwebBowl on
Looks great chef, I’ve been playing around with a corn broth for grouper, monkfish and shrimp. Loving the idea of a corn buerre blanc for a sauce, especially with scallops.
kary_dopepics on
This looks great! I’m impressed with the way the Maque Choux mash has been plated – the use of AI for optimal plating like this is really quite incredible.
TwoTon_TwentyOne on
So we’re the beans dried or just not peeled?
cantsleepman on
In terms of composition, I find it awkward how high the fish sits and overhangs the stiff plateau of mash. The sauce looks too thin/watery. It’s not doing the dish any favors.
8 Comments
Your maque choux doesn’t have any crème. Is it just all bacon fat? Looks spectacular by the way.
I like the plating. It looks healthy and fresh, which always amaze me. And tbh the plate design itself is a highlight to me. 10/10. Love itðŸ˜
Corn beurre blanc? Hell yes.
Nobody? Ok, mash is chunky as fuck, that bean looks like it’s been rehydrated in a washing machine, and the char on the grouper hidden at the far end is crispier than fried chicken from Mordor. But don’t let the *gold plating* distract you.
Looks great chef, I’ve been playing around with a corn broth for grouper, monkfish and shrimp. Loving the idea of a corn buerre blanc for a sauce, especially with scallops.
This looks great! I’m impressed with the way the Maque Choux mash has been plated – the use of AI for optimal plating like this is really quite incredible.
So we’re the beans dried or just not peeled?
In terms of composition, I find it awkward how high the fish sits and overhangs the stiff plateau of mash. The sauce looks too thin/watery. It’s not doing the dish any favors.