I’m not a fan of the placement on the plate for the lamb and potato rose. I’d just worry they were gonna fall off and immediately push them toward the center without taking note of the rest of the presentation. Plus, it would be impossible to actually eat those on the edge like they are and I’d have to move everything in order to eat anything.
I also think the cauliflower would do better to be plated with the main rather than with the salad. As is, it looks like I’m supposed to eat those together as a separate course and they don’t go together.
I do actually like the placement of the salad. If the cauliflower mash was replaced with a zig-zag drizzle of bright dressing for the salad, I think that would be a lovely plate.
BelliAmie on
I think your plating is beautiful but the lamb is cooked too much for my liking.
Philly_ExecChef on
Is the sauce bullying all the other things off the plate or
TwopintsyaPrick on
*why tho*
chefadams on
Looks like the kind of temp I would like. I also like the sauce…I want more!!!
TrumpTheLeftist on
You need to sharpen your carving knife my friend.
luckytraptkillt on
I really like this style of plating but it’s the time I’ve noticed that food looks like it’s afraid of the sauce and backs itself into a corner as a flight response lol
No_Statistician5064 on
God damn that looks Jimmy. Good job
Ordinary_Luck922 on
Mmmmuuuumm bacon potato roses are the only roses I need.
aysurcouf on
Honestly the plating looks good but with way too much negative space
imeuru on
Both plates make it look like the food is repulsed by the sauce and are trying to flee.
Katters8811 on
A bouquet of bacon potato roses for Valentine’s Day is all that will ever be needed!!!!
Mr_Misunderestimate on
Beautiful plating, what would you improve if you did it again?
Two thoughts I have – duck fat confit for the lamb w/ appropriate herbs in a sous vide to improve color and I think the salad dressing could be better incorporated, im sure the dressing is delicious but it seems an after thought, while the rest of the plate seems very intentional. Maybe using the smear technique from the first plate and aligning the beats with the sauce could create the color contrast to highlight the negative space.
tbrodtrick1 on
Assuming you’re looking for feedback. Nice swoosh. As others have said centre the lamb, which appears to be a bit overdone. I would lose the bed of arugula the lamb is sitting on move the cauliflower to the lamb/rose plate and start with the salad on a single plate.
Andrewartist on
This plating looks unbalanced it gives me anxiety
planetkevorkian on
Feels forced. Compositional imbalance without return. Incongruent. I like the energy behind the attempt tho!
Tietensalade on
Not a big fan of the lamb dish.
– Lamb should be the center of the dish, not the sauce stripe. The lamb is cramped in the corner of your plate.
– The rocket looks a bit dated and doesnt really serve a purpose here. If you want to add it to the plate season it a little with olive oil so its not dry.
– Lamb is overcooked and uneven. Try a lower oven temp for more even cooking.
19 Comments
At least the plate is happy
I’m not a fan of the placement on the plate for the lamb and potato rose. I’d just worry they were gonna fall off and immediately push them toward the center without taking note of the rest of the presentation. Plus, it would be impossible to actually eat those on the edge like they are and I’d have to move everything in order to eat anything.
I also think the cauliflower would do better to be plated with the main rather than with the salad. As is, it looks like I’m supposed to eat those together as a separate course and they don’t go together.
I do actually like the placement of the salad. If the cauliflower mash was replaced with a zig-zag drizzle of bright dressing for the salad, I think that would be a lovely plate.
I think your plating is beautiful but the lamb is cooked too much for my liking.
Is the sauce bullying all the other things off the plate or
*why tho*
Looks like the kind of temp I would like. I also like the sauce…I want more!!!
You need to sharpen your carving knife my friend.
I really like this style of plating but it’s the time I’ve noticed that food looks like it’s afraid of the sauce and backs itself into a corner as a flight response lol
God damn that looks Jimmy. Good job
Mmmmuuuumm bacon potato roses are the only roses I need.
Honestly the plating looks good but with way too much negative space
Both plates make it look like the food is repulsed by the sauce and are trying to flee.
A bouquet of bacon potato roses for Valentine’s Day is all that will ever be needed!!!!
Beautiful plating, what would you improve if you did it again?
Two thoughts I have – duck fat confit for the lamb w/ appropriate herbs in a sous vide to improve color and I think the salad dressing could be better incorporated, im sure the dressing is delicious but it seems an after thought, while the rest of the plate seems very intentional. Maybe using the smear technique from the first plate and aligning the beats with the sauce could create the color contrast to highlight the negative space.
Assuming you’re looking for feedback. Nice swoosh. As others have said centre the lamb, which appears to be a bit overdone. I would lose the bed of arugula the lamb is sitting on move the cauliflower to the lamb/rose plate and start with the salad on a single plate.
This plating looks unbalanced it gives me anxiety
Feels forced. Compositional imbalance without return. Incongruent. I like the energy behind the attempt tho!
Not a big fan of the lamb dish.
– Lamb should be the center of the dish, not the sauce stripe. The lamb is cramped in the corner of your plate.
– The rocket looks a bit dated and doesnt really serve a purpose here. If you want to add it to the plate season it a little with olive oil so its not dry.
– Lamb is overcooked and uneven. Try a lower oven temp for more even cooking.
Love the negative space on the lamb chops.