Sauce in the middle with your sprout roll thing on the sauce. Offset the fish, clean up your quenelle, and put it on the fish, then garnish around and on the fish with the stuff your hiding your quenelle under.
Also what’s up with the broth? Is it foam? I would do a few spots of a more stable foam and then, tableside pour a covering layer of the broth without foam.
Dismal_Equivalent_68 on
Maybe it’s the photo or plating…I think that this is the “for ants” page. If it is as tiny as it looks I’d be tempted to make it a museboosh…on my own accord…ha and get all the flavors at once by tipping and scooping with a proper spoon of sorts …to get the foamsauce and each component in one bite style Maybe 2 bites with half of everything. If it’s plated like this. Sounds baller. That’s what I think when I see this plating. I would just need a proper divider scooper.
Missyfit160 on
Using a dark plate would really make the ingredients pop. It’s looking a little sad, but delicious.
alroh11 on
My problem here is with the roll up. Is a pretty plate worth having a really hard to eat garnish? I would recommend favoring simplicity over uniqueness.
assbuttshitfuck69 on
It sounds nice and fresh, but the green and white pallet combined with the negative space and weak sear on the fish gives the plate an anemic feel.
ranting_chef on
The word “plankton” would make me want to order something else. Nice grill marks on the fish – that’s not always easy.
Medium_Raw76 on
I dig it. My only 2 cents ill throw is tighten it up dont spead each component away
finchthechef on
I just checked out your posts – your food is beautiful!
That being said, this doesn’t stand up to your previous dishes as well.
SnooOranges1918 on
I’d bet they charge $45+ for that thing. Looks pretty though.
9 Comments
Sauce in the middle with your sprout roll thing on the sauce. Offset the fish, clean up your quenelle, and put it on the fish, then garnish around and on the fish with the stuff your hiding your quenelle under.
Also what’s up with the broth? Is it foam? I would do a few spots of a more stable foam and then, tableside pour a covering layer of the broth without foam.
Maybe it’s the photo or plating…I think that this is the “for ants” page. If it is as tiny as it looks I’d be tempted to make it a museboosh…on my own accord…ha and get all the flavors at once by tipping and scooping with a proper spoon of sorts …to get the foamsauce and each component in one bite style Maybe 2 bites with half of everything. If it’s plated like this. Sounds baller. That’s what I think when I see this plating. I would just need a proper divider scooper.
Using a dark plate would really make the ingredients pop. It’s looking a little sad, but delicious.
My problem here is with the roll up. Is a pretty plate worth having a really hard to eat garnish? I would recommend favoring simplicity over uniqueness.
It sounds nice and fresh, but the green and white pallet combined with the negative space and weak sear on the fish gives the plate an anemic feel.
The word “plankton” would make me want to order something else. Nice grill marks on the fish – that’s not always easy.
I dig it. My only 2 cents ill throw is tighten it up dont spead each component away
I just checked out your posts – your food is beautiful!
That being said, this doesn’t stand up to your previous dishes as well.
I’d bet they charge $45+ for that thing. Looks pretty though.