Chicken skin would be nicer, I feel, if it hadn’t been cut into the same shape as the terrine and left irregular. This makes it look too uniform to me.
VarryManaLow on
I love this. I really appreciate the two differently sized rectangles. Makes the lines super clean against the “randomness” that the arugula brings. Great job
zone0707 on
I think it looks good. But personally i wished that gel was a sauce poured onto the bottom right side of the terrine.
Philly_ExecChef on
Dig this. Only two gripes:
Lighting is rustic, plate is sophisticated. I’d love to see this diffuse and top down lighting.
Arugula is rustic. Everything else is precise.
Something like an arugula chip, dehydrated, as a small garnish might sell the juxtaposition better?
Jumpmasa99 on
This is beautiful chef ❤️
Free-Boater on
What’s your skin technique? Baked or fried?
[deleted] on
I need to know the technique behind how you did the skin so flat and the lines so clean. Thanks!
Socalnomad on
I would had the chicken skin leaning against the terrine. And maybe some other vegetables with the arugula to add color
8 Comments
Chicken skin would be nicer, I feel, if it hadn’t been cut into the same shape as the terrine and left irregular. This makes it look too uniform to me.
I love this. I really appreciate the two differently sized rectangles. Makes the lines super clean against the “randomness” that the arugula brings. Great job
I think it looks good. But personally i wished that gel was a sauce poured onto the bottom right side of the terrine.
Dig this. Only two gripes:
Lighting is rustic, plate is sophisticated. I’d love to see this diffuse and top down lighting.
Arugula is rustic. Everything else is precise.
Something like an arugula chip, dehydrated, as a small garnish might sell the juxtaposition better?
This is beautiful chef ❤️
What’s your skin technique? Baked or fried?
I need to know the technique behind how you did the skin so flat and the lines so clean. Thanks!
I would had the chicken skin leaning against the terrine. And maybe some other vegetables with the arugula to add color