this is missing something, it’s insanely monolithic and bland-looking. Perhaps it’s the similar colors and textures of the components on the plate… maybe it’s the relatively similar shapes… I just don’t like it as it is.
LalalaSherpa on
Colors and textures are not appealing to me. I feel like I’m looking at an oozing biopsy cross-section.
Altruistic-Wish7907 on
Cookery is perfect but it’s to empty, and I think the sauce just needs a bit more body, maybe incorporate some more garnish of a veg and build some height with the gelée
authorbrendancorbett on
Going against other comments, I love the simplicity and showcasing the cook – I think if there were a way to get a clean shape to the demi glace it would look even more appealing!
yells_at_bugs on
Peppercorn and herb sphereifation on top? I think the meat is cooked beautifully, but it’s quite garish on this plate.
Dee_dubya on
I’d love a nasturtium right between the two if they’re to be that close to each other I think. I use garnishes to bream up where two of the same or similar colors meet. The peppery flavor of the nasturtium would also fit the flavors of the dish. However I love the drama and simplicity of this plate.
ramenranker on
Is sake and green tea in the Demi glacé?
EternityLeave on
I like minimalism but this just makes me sad.
thisboyhasverizon on
If that tastes as good as it looks then it’s perfect. It’s really gotta taste amazing though. It’s the only way the simplicity will work well.
TheDairyKing on
If you could pickle a couple lingonberries with a fried sage leaf to resemble said berries on bush and add just a couple of the minimalism on the plate. But I’d eat the shit out of this and enjoy the simplicity
kungfuchef on
I’ve never seen “deer” on a menu only “venison” and it makes me uneasy af 😂
christador on
I think you can get away with this if you made the color of the glace more reddish instead of brown (as in just adding red food coloring to bolster the red in order to present it in the same color profile as the other two). Then clean it up just a little. I wonder if you could take a ramekin or something round to make a circle and then sprinkle salt, sugar, or seasoning around it so when you pour the glace it gives it a boundary to stay within.
Not sure, just thinking out loud. Looks really good as it is!
TheCowden on
I love everything about this plate, potentially missing one other main veg ingredient, touch of puree/fondant potato, most intriguing thing is I have no idea how this tastes 🤔 sharp from vinegar/lingonberry sweet/sharp, rich/savoury in iron from venison, the tea I have no idea, would smash into face 10/10
lightsout100mph on
Love the look ! It’s all that’s needed
hammerdown710 on
This is missing nothing imo.
apey1010 on
Great plate. Sleek and uncomplicated. Looks delicious
tactican on
Amazing, I’d totally order this. However, I bet it’d be even better with a textural contrast. Something crunchy or crispy perhaps.
17 Comments
this is missing something, it’s insanely monolithic and bland-looking. Perhaps it’s the similar colors and textures of the components on the plate… maybe it’s the relatively similar shapes… I just don’t like it as it is.
Colors and textures are not appealing to me. I feel like I’m looking at an oozing biopsy cross-section.
Cookery is perfect but it’s to empty, and I think the sauce just needs a bit more body, maybe incorporate some more garnish of a veg and build some height with the gelée
Going against other comments, I love the simplicity and showcasing the cook – I think if there were a way to get a clean shape to the demi glace it would look even more appealing!
Peppercorn and herb sphereifation on top? I think the meat is cooked beautifully, but it’s quite garish on this plate.
I’d love a nasturtium right between the two if they’re to be that close to each other I think. I use garnishes to bream up where two of the same or similar colors meet. The peppery flavor of the nasturtium would also fit the flavors of the dish. However I love the drama and simplicity of this plate.
Is sake and green tea in the Demi glacé?
I like minimalism but this just makes me sad.
If that tastes as good as it looks then it’s perfect. It’s really gotta taste amazing though. It’s the only way the simplicity will work well.
If you could pickle a couple lingonberries with a fried sage leaf to resemble said berries on bush and add just a couple of the minimalism on the plate. But I’d eat the shit out of this and enjoy the simplicity
I’ve never seen “deer” on a menu only “venison” and it makes me uneasy af 😂
I think you can get away with this if you made the color of the glace more reddish instead of brown (as in just adding red food coloring to bolster the red in order to present it in the same color profile as the other two). Then clean it up just a little. I wonder if you could take a ramekin or something round to make a circle and then sprinkle salt, sugar, or seasoning around it so when you pour the glace it gives it a boundary to stay within.
Not sure, just thinking out loud. Looks really good as it is!
I love everything about this plate, potentially missing one other main veg ingredient, touch of puree/fondant potato, most intriguing thing is I have no idea how this tastes 🤔 sharp from vinegar/lingonberry sweet/sharp, rich/savoury in iron from venison, the tea I have no idea, would smash into face 10/10
Love the look ! It’s all that’s needed
This is missing nothing imo.
Great plate. Sleek and uncomplicated. Looks delicious
Amazing, I’d totally order this. However, I bet it’d be even better with a textural contrast. Something crunchy or crispy perhaps.