This doesn’t look like it would taste good (neither each of the components nor in combination), but I’ll indulge the plating: it’s a big white circle on a bigger black circle, with two slightly less big yellow but anemic-looking circles next to three small red anemic-looking circles on top of it. Then there’s the black paste that just looks uneven and weird on top of it.
If you didn’t catch my drift: too many circles.
Papapeta33 on
What is the red line above the plate?
datadefiant04 on
Can i ask where this dish goes on a menu? Can’t tell if its an appetiser or dessert
Artemis_Understood on
It might look better if it somehow had some height to it, IYKWIM?
literally_a_fuckhead on
You’ve got a good start, all of these things would go together nicely. But this plating is just…lazy. you put a base of yogurt down, nice, okay now here’s 3 apples in a line, 2 parsnip slices, quenelle of sesame. There’s not much else to it, they’re just kinda slapped on there. If this is a standalone dish it’s very, *very* small. If I ordered this I would be genuinely shocked. If it’s part of a tasting, then the portion size seems about okay. We’ll go at it from two angles.
For a standalone dish? Double the parsnips, triple the apples. Maybe introduce some bitter greens like frissee, tossed in some simple lemon vin. Larger plate, dollop of yogurt midway to the edge of the plate at 4 o’clock, swoosh out at the same radius until you hit 12. sesame paste should be in a squeezer with a thin tip, get some dots going, either on the yogurt or right next to it, your call. Small bundle of dressed frissee, cut your parsnips into batons, you could keep the apples as lil circles, I think they’re cute. Basically just a salad with dressing on the side, but showing off some cool presentations.
For a tasting? Bridge course after caviar, do it on a spoon or a small enough dish for a 1 bite. Almost do it like a small portion of a layered dish like mille fuille or ratatouille, keep the circles but get them into the same size, so up on the apples, down on the parsnips. Tiny dot of yogurt in between each layer, don’t make it super thick or anything, just enough to bind them together. A couple of dots of sesame on top, add some lemon zest. You want something bright, tangy, open things up after a rich starter.
8 Comments
Donβt have a start/finish or why here
Absolutely not. No idea what Iβm looking at.
My son would tear this shit up
This doesn’t look like it would taste good (neither each of the components nor in combination), but I’ll indulge the plating: it’s a big white circle on a bigger black circle, with two slightly less big yellow but anemic-looking circles next to three small red anemic-looking circles on top of it. Then there’s the black paste that just looks uneven and weird on top of it.
If you didn’t catch my drift: too many circles.
What is the red line above the plate?
Can i ask where this dish goes on a menu? Can’t tell if its an appetiser or dessert
It might look better if it somehow had some height to it, IYKWIM?
You’ve got a good start, all of these things would go together nicely. But this plating is just…lazy. you put a base of yogurt down, nice, okay now here’s 3 apples in a line, 2 parsnip slices, quenelle of sesame. There’s not much else to it, they’re just kinda slapped on there. If this is a standalone dish it’s very, *very* small. If I ordered this I would be genuinely shocked. If it’s part of a tasting, then the portion size seems about okay. We’ll go at it from two angles.
For a standalone dish? Double the parsnips, triple the apples. Maybe introduce some bitter greens like frissee, tossed in some simple lemon vin. Larger plate, dollop of yogurt midway to the edge of the plate at 4 o’clock, swoosh out at the same radius until you hit 12. sesame paste should be in a squeezer with a thin tip, get some dots going, either on the yogurt or right next to it, your call. Small bundle of dressed frissee, cut your parsnips into batons, you could keep the apples as lil circles, I think they’re cute. Basically just a salad with dressing on the side, but showing off some cool presentations.
For a tasting? Bridge course after caviar, do it on a spoon or a small enough dish for a 1 bite. Almost do it like a small portion of a layered dish like mille fuille or ratatouille, keep the circles but get them into the same size, so up on the apples, down on the parsnips. Tiny dot of yogurt in between each layer, don’t make it super thick or anything, just enough to bind them together. A couple of dots of sesame on top, add some lemon zest. You want something bright, tangy, open things up after a rich starter.
Hope this gets you in a good direction.