I hate that it’s sitting on top of a bunch of peppercorns, they will all be wasted, and that really bothers me. The lump looks incredibly unappealing, like pink slime or a raw chicken breast. Overall the dish looks like a cursed taco salad.
[deleted] on
The tart itself is pretty, but it feels like the minute I crack the pastry shell, I’m going to lose half of it into the bottom of what appears to be a plant pot full of rabbit droppings. Plus when I hold a knife and fork I don’t expect to be using them at an angle because my meal is sunk into a pot. It’s pretty, just get it out of the pot
mundus1520 on
If it’s a one bite size portion then I’d be happy but if I had to use knife and fork it prob be annoying to eat.
Acid_Monster on
Looks good, but you’re essentially forcing your customer to eat the dish with their hands like a cupcake, since as soon as they hit that with a spoon/fork it’ll mix with the peppercorns and be inedible.
I’d also say that your parfait could do with being thicker. It looks very soft, like warm ice cream. Would be nice to see it firmer and more like a smooth dense texture.
SaltineSailor on
Okay, I love this idea! As someone who has served canapés off river rocks, dried hay, dried beans, ect, I like serving off of the peppercorns. I’m also reasonably sure that this is designed to be eated in one bite, with your fingers.
My only suggestion would be to pipe the chicken liver into the shell instead of a quenelle so that it fits the shape better, amd you can still do your cute little herbies around the edge, just clean it up some. If you wanted to still show an additional technique, quenelle something small on top.
louellen1824 on
It looks a bit like a kids science project.
zachhoefer on
People commenting on this dish are being incredibly mean. It’s beautiful. Depending on its size I tend to agree with some of the comments but if this is in fact a one bite affair then I’m totally into it. It does seem like a bit of a waste of pepper but then so is the pepper shakers in most restaurants (old crap that doesn’t taste like much anymore)
BBennison9 on
Get rid of the peppercorns first and foremost
Dismal_Equivalent_68 on
Needs a different plating. Cute snack tho. Sounds delicious. Just a different approach to serving would be beneficial.
Jackiedraper on
It’s beautiful, just lose the unnecessary waste of peppercorns.
mikedamnsure on
Beautiful, but I’m against the peppercorn wastage
underwear-sauce on
The tart looks gorgeous, I’d get tremendous joy in cracking it with my fork and enjoying the crisp shell with the smooth freshly plated together parfait, bitey chutney and bright herbs. So therefore probably not keen on the peppercorns getting in the way, nor keen on the big chonks of buckwheat on top? Nor would I like picking it up with my hands as others suggested.
Meki90 on
I really like it. Is the plum mixed through the parfait or is it under?
Party_Magazine_3166 on
Next time my husband is a picky eater I’m showing him this
SaucyNaughtyBoy on
For a second I thought this was going to be a plant thing in the wrong place…
19 Comments
That looks so bland and unseasoned
Why is it sitting in on a cup of peppercorns
I hate that it’s sitting on top of a bunch of peppercorns, they will all be wasted, and that really bothers me. The lump looks incredibly unappealing, like pink slime or a raw chicken breast. Overall the dish looks like a cursed taco salad.
The tart itself is pretty, but it feels like the minute I crack the pastry shell, I’m going to lose half of it into the bottom of what appears to be a plant pot full of rabbit droppings. Plus when I hold a knife and fork I don’t expect to be using them at an angle because my meal is sunk into a pot. It’s pretty, just get it out of the pot
If it’s a one bite size portion then I’d be happy but if I had to use knife and fork it prob be annoying to eat.
Looks good, but you’re essentially forcing your customer to eat the dish with their hands like a cupcake, since as soon as they hit that with a spoon/fork it’ll mix with the peppercorns and be inedible.
I’d also say that your parfait could do with being thicker. It looks very soft, like warm ice cream. Would be nice to see it firmer and more like a smooth dense texture.
Okay, I love this idea! As someone who has served canapés off river rocks, dried hay, dried beans, ect, I like serving off of the peppercorns. I’m also reasonably sure that this is designed to be eated in one bite, with your fingers.
My only suggestion would be to pipe the chicken liver into the shell instead of a quenelle so that it fits the shape better, amd you can still do your cute little herbies around the edge, just clean it up some. If you wanted to still show an additional technique, quenelle something small on top.
It looks a bit like a kids science project.
People commenting on this dish are being incredibly mean. It’s beautiful. Depending on its size I tend to agree with some of the comments but if this is in fact a one bite affair then I’m totally into it. It does seem like a bit of a waste of pepper but then so is the pepper shakers in most restaurants (old crap that doesn’t taste like much anymore)
Get rid of the peppercorns first and foremost
Needs a different plating. Cute snack tho. Sounds delicious. Just a different approach to serving would be beneficial.
It’s beautiful, just lose the unnecessary waste of peppercorns.
Beautiful, but I’m against the peppercorn wastage
The tart looks gorgeous, I’d get tremendous joy in cracking it with my fork and enjoying the crisp shell with the smooth freshly plated together parfait, bitey chutney and bright herbs. So therefore probably not keen on the peppercorns getting in the way, nor keen on the big chonks of buckwheat on top? Nor would I like picking it up with my hands as others suggested.
I really like it. Is the plum mixed through the parfait or is it under?
Next time my husband is a picky eater I’m showing him this
For a second I thought this was going to be a plant thing in the wrong place…
Is the black peppercorn reused?
Looks like chicken ice cream…😬