The curved bowl hides some of the elevation. You can’t see the brioche that well. I would use a plate and have half the brioche plain, half filled with mushrooms, and half the mushrooms on the plate with the sauce. This way you can see each element and have a bit of control over the texture of the brioche as you’re eating.
NTFirehorse on
My favorite post on here yet. How can I get this?
Pywacket1 on
The plating is unremarkable, but it looks delicious and I would eat that with glee. Not sure how you would make that plate a pageant winner, anyway, so just give it to me and I’ll look after it for you. Thanks OP.
AMReQ on
Thanks to all of you for your feedback, this was my dish at a “bistro” that my class opened at my trade school where I’m learning to become a chef. That plate wouldn’t have been my choice either but it was the best that I had available. One portion was priced at 4€ and out of the 24 portions that I had prepped for I gave out 22 and heard very good things from the guests / teachers.
4 Comments
The curved bowl hides some of the elevation. You can’t see the brioche that well. I would use a plate and have half the brioche plain, half filled with mushrooms, and half the mushrooms on the plate with the sauce. This way you can see each element and have a bit of control over the texture of the brioche as you’re eating.
My favorite post on here yet. How can I get this?
The plating is unremarkable, but it looks delicious and I would eat that with glee. Not sure how you would make that plate a pageant winner, anyway, so just give it to me and I’ll look after it for you. Thanks OP.
Thanks to all of you for your feedback, this was my dish at a “bistro” that my class opened at my trade school where I’m learning to become a chef. That plate wouldn’t have been my choice either but it was the best that I had available. One portion was priced at 4€ and out of the 24 portions that I had prepped for I gave out 22 and heard very good things from the guests / teachers.