To me, that plate design is literally pointing out the small portion being served. On a different plate, that presentation would work better, in my opinion.
phalanxausage on
Great colors, and the flowers on the tuille look wonderful. It gives the impression of a flowering vine on a trellis.
frumiouscumberbatch on
10/10, no notes. This is beautiful–and presumably part of a multi-course meal?
The-Real-Joe-Dawson on
Is it time to ask ourselves if the hexagonal tuiles are getting out of hand?
GuiltyBreadfruit8402 on
Looks good. Simple and classic. Your Bordelaise looks like mud tho.
praggersChef on
That’s very tight looking. Not my thing but perfectly cooked
mrcatboy on
OP the moment I saw this image and read the title while scrolling down I inhaled sharply and put a hand to my chest.
Your work has impacted me in a positive way.
P.S. I was under the impression a borderlaise is more chunky with the caramelized shallots and bone marrow. What’s your recipe if I may ask?
ScumBunny on
Move the protein a bit closer to the potato, and bring the sauce more outside into the ring of the plate- if that makes sense!
Beautiful plate 10/10 would smash!
tbrodtrick1 on
I disagree with the criticism about the plate. I think this looks really good.
9 Comments
To me, that plate design is literally pointing out the small portion being served. On a different plate, that presentation would work better, in my opinion.
Great colors, and the flowers on the tuille look wonderful. It gives the impression of a flowering vine on a trellis.
10/10, no notes. This is beautiful–and presumably part of a multi-course meal?
Is it time to ask ourselves if the hexagonal tuiles are getting out of hand?
Looks good. Simple and classic. Your Bordelaise looks like mud tho.
That’s very tight looking. Not my thing but perfectly cooked
OP the moment I saw this image and read the title while scrolling down I inhaled sharply and put a hand to my chest.
Your work has impacted me in a positive way.
P.S. I was under the impression a borderlaise is more chunky with the caramelized shallots and bone marrow. What’s your recipe if I may ask?
Move the protein a bit closer to the potato, and bring the sauce more outside into the ring of the plate- if that makes sense!
Beautiful plate 10/10 would smash!
I disagree with the criticism about the plate. I think this looks really good.