I feel like foie is going to be just utterly lost in this. The colors are garish and messy, the simplicity of foie is just drowning in a sea of excess.
PersistingWill on
This is very good overall. I can’t do this if I were to try. Only thing I’d recommend is the sauce at the bottom needs to be bright fluorescent red, green, maybe even yellow or orange. For contrast.
aubaub on
It’s a bit much. Too much contrast and makes it look unappealing and unappetizing.
I’d return it if I was served this.
PiscesPoet on
Pretty flowers. Nice touch
autoredial on
I don’t mind the contrast as much as others. The purple flowers are unnecessary though. That said, I would make the brioche and sides smaller. Put the focus on the foie. Currently it looks relatively skimpy.
VitaIncerta666 on
In my opinion, it’s a bit too much going on. I don’t dislike the flavors although the fois gras, which I would think should shine most, could be outshined by the sorbet and onion combo. In execution I’d lean towards making more with less.
Finneagan on
It is disorganizededly organized
James_Bong on
All that and this is what you come up with? That duck died for nothing.
birdlawlawyer293939 on
It looks weird and poo like but i’m sure it tastes good
agentmichaelscarn6 on
i think lose the pickled onion. your sorbet looks a bit icy, maybe lose the clicker scoop and just quenelle it, and only one, no need for two. other than that, i’d also agree with most the other comments
LoveTheSilence on
Stop with the “bold contrast” shit man, Foie Gras and fruits are an ancient combination its not bold at all lmao
dirty_shoe_rack on
So much brown. What is that sauce on the bottom of the plate and the one covering everything? I hope that’s not a balsamic glaze.
I’d start over. Starting from using a plate from this century and losing the flowers. There’s so much stuff going on, the foie that’s supposed to be the star of the dish feels like an afterthought. What are those jelly looking things on the corners of the brioche?
Cinderredditella on
Probably going to get downvoted to hell for this given the sub, but anyone who eats or serves foie gras automatically gets my downvote. Doesn’t matter what you did with it. Eating meat is fine, I try to do so in moderation. But eating meat that can only be made by torture is just…. awful. There’s a reason it’s illegal in a lot of places.
Strobbery_Gestapo on
I’m not even going to elaborate, I’m just gunna say “Ewww”.
EWWW!
Strange_Window_7206 on
It all seams a little odd to me. The pickled onion throw me off. What are we going for here? A desert, a small app?
15 Comments
I feel like foie is going to be just utterly lost in this. The colors are garish and messy, the simplicity of foie is just drowning in a sea of excess.
This is very good overall. I can’t do this if I were to try. Only thing I’d recommend is the sauce at the bottom needs to be bright fluorescent red, green, maybe even yellow or orange. For contrast.
It’s a bit much. Too much contrast and makes it look unappealing and unappetizing.
I’d return it if I was served this.
Pretty flowers. Nice touch
I don’t mind the contrast as much as others. The purple flowers are unnecessary though. That said, I would make the brioche and sides smaller. Put the focus on the foie. Currently it looks relatively skimpy.
In my opinion, it’s a bit too much going on. I don’t dislike the flavors although the fois gras, which I would think should shine most, could be outshined by the sorbet and onion combo. In execution I’d lean towards making more with less.
It is disorganizededly organized
All that and this is what you come up with? That duck died for nothing.
It looks weird and poo like but i’m sure it tastes good
i think lose the pickled onion. your sorbet looks a bit icy, maybe lose the clicker scoop and just quenelle it, and only one, no need for two. other than that, i’d also agree with most the other comments
Stop with the “bold contrast” shit man, Foie Gras and fruits are an ancient combination its not bold at all lmao
So much brown. What is that sauce on the bottom of the plate and the one covering everything? I hope that’s not a balsamic glaze.
I’d start over. Starting from using a plate from this century and losing the flowers. There’s so much stuff going on, the foie that’s supposed to be the star of the dish feels like an afterthought. What are those jelly looking things on the corners of the brioche?
Probably going to get downvoted to hell for this given the sub, but anyone who eats or serves foie gras automatically gets my downvote. Doesn’t matter what you did with it. Eating meat is fine, I try to do so in moderation. But eating meat that can only be made by torture is just…. awful. There’s a reason it’s illegal in a lot of places.
I’m not even going to elaborate, I’m just gunna say “Ewww”.
EWWW!
It all seams a little odd to me. The pickled onion throw me off. What are we going for here? A desert, a small app?