Petit sweet pea ravioli, lemon cream, chive oil, foie mousse, hibiscus fluid gel, young mint and lemon threads
by grayson_fox
Petit sweet pea ravioli, lemon cream, chive oil, foie mousse, hibiscus fluid gel, young mint and lemon threads
by grayson_fox
7 Comments
nice work chef, looks immaculate
They look like little diaphragms
This is one of my favorites I’ve seen on here, not to simple not to complex
Clean and simple plating chef. Also y’all got some nice plates.
it looks gorgeous and I bet it tastes fantastic! My only critique is not with the dish, but the photography. The top-down angle is very rarely flattering and even when it is, is usually not as good as another angle. Notice how the second picture is SO much nicer, despite changing nothing but the vertical angle? Do more like that, a sharper angle is almost always more flattering to food.
Looks fantastic. How did you treat the lemon peels? Are they at least blanched?
Teach me lol. I need help