chicken liver mousse, strawberry gel, pickled mustard seeds, micro shisho, pea shoot leaves, green oil and toasted brioche
by CLIMACTICAL77
chicken liver mousse, strawberry gel, pickled mustard seeds, micro shisho, pea shoot leaves, green oil and toasted brioche
by CLIMACTICAL77
23 Comments
The oil brings nothing to the dish and makes it look sloppy. (also not sure what ‘green’ oil is supposed to be).
I’d like to see more mustard seeds and the bread touching the rest of the ingredients. Or even just taking all that, and plating it on top of the bread.
Do you work at Bar George?
I would have loved to see everything on the bread and maybe the pickled mustard seeds on the side so they can be doled out perfectly with every bite.
What’s in the oil though? Green isn’t a flavor.
Also I wonder with a fatty topping on an enriched bread if oil of any flavor adds anything to the dish.
See, I like all the stuff not on the bread, because the bread is sexy AF. Perfectly charred and golden – hiding that under a bunch of mousse is nearly a crime.
The toast looks very awkward.
Everything to the left looks lovely.
Everything looks amazing except your oil.
The bread and negative space in contrast to the liver mousse and mustard seeds is *chef kiss*
Looks dope! Ima need more bread tho
Everything except that chicken liver yodi I was down with presentation is grade a though!
Tell me more about your mustard seeds, when I make them I find mine don’t plump as much as I’d like and I’d like the skin to be softer. Yours look better. Any tricks?
This plate looks very appetizing to me.
However I agree with the other comments that it would probably be easier to eat if the stuff was just on the bread, and that saying what flavor the oil is would be better than color.
I could really go either way on the “on the side” approach, since it does look nice.
I like the bread on the side but I wonder if I wouldn’t like it more if it were cubed, then toasted, and placed in a small pile or pyramid with the rest around it. You get a little height on the plate and I can just pick up a cube and drag it through toppings to pick up a bite with everything.
Looks tasty. Minor changes: spread out the mustard (for ease of eating), cut the bread (ease of eating/sharing, aesthetics of a nice toast point), do something with the green oil that incorporates it (or lose it, not sure what it’s adding except colour, and the dish already has colour and herbaceous flavour).
My husband would devour this.
I feel like if it’s all plated separate the toast should be cut
I live everything about this except the placement of the oil. It’s the only part of the dish that doesn’t feel composed and because of the plates it looks like the oil wasn’t well strained. Maybe if it were closer to the mouse and gel or drizzled in a way that ties the mouse with the bread?
This is a gorgeous presentation. Doesn’t hurt that this is one of my favorite foods so maybe I’m biased. I hope whoever had this plate enjoyed every bite yum
Yum!
This flavor combo sounds delish!
Absolutely love the mousse arrangement. For the bread and oil – maybe use the chive oil on the bread to incorporate it in the dish, toast it and then arrange in several slices. I can see this served tapas style with two small plates instead, then the bread isn’t just hanging out naked on the other half of the plate.
Mousse looks incredible, make it the centerpiece in a smaller plate. Lose the oil, your mousse is rich so the oil doesn’t bring anything to the party that it needs. The bread is toasted nicely but it’s awkward alone in the plate. Serve it on the side.
Looks delicious, except the chicken liver strawberry combination seems a little bit out there for me.
i think it can go into a wide bowl with the oil pooled at the bottom and then the toast onto a separate plate, makes eating and playing the oil easier. easier for guests to scoop the mousse too with a bowl
I want to see this plate after they use the brioche to swipe up the patê