My only, only point is maybe give 5 mussels, they kind of have a pattern as it is, in the way of a flag..
allygator1993 on
This plate is so calming to me. I would be ecstatic if this was served to me
LionBig1760 on
Take the mussels out of the shell. I want a dish, not prepwork.
Emulsify the sauce and treat it like a cassoulet de mer underneath the cod.
MagerSuerte on
I think smaller potato ‘scales’ like Paul Bocuse’s dish will look nicer. It looks great as it is and is probably better than I could do.
Bjsgang on
I took a lot of advice before service thank you everyone!
1. Cooked 10 mussles, half were chopped and added to the bean mixture on pickup, the other half the same on top (i know not everyone likes it in the shell I do)
2. Used a ring mold to make the potato scales about half the size
3. Used slightly larger flat bottom bowl
qbnaith on
Looks gorgeous, just wondering how you’re making sure it’s all still hot by the time it gets to the table?
____nyx____ on
This is one of the most beautifully plated dishes I’ve ever seen. Extraordinary!
7 Comments
My only, only point is maybe give 5 mussels, they kind of have a pattern as it is, in the way of a flag..
This plate is so calming to me. I would be ecstatic if this was served to me
Take the mussels out of the shell. I want a dish, not prepwork.
Emulsify the sauce and treat it like a cassoulet de mer underneath the cod.
I think smaller potato ‘scales’ like Paul Bocuse’s dish will look nicer. It looks great as it is and is probably better than I could do.
I took a lot of advice before service thank you everyone!
1. Cooked 10 mussles, half were chopped and added to the bean mixture on pickup, the other half the same on top (i know not everyone likes it in the shell I do)
2. Used a ring mold to make the potato scales about half the size
3. Used slightly larger flat bottom bowl
Looks gorgeous, just wondering how you’re making sure it’s all still hot by the time it gets to the table?
This is one of the most beautifully plated dishes I’ve ever seen. Extraordinary!