Foam as the centerpiece with the smallest piece of venison. This is absolute chaos. The venison looks like it’s cooked nicely but the rest of the plate needs serious refinement.
DietEdgelord on
La mousse blanche est peu appétissante, et la présentation un peu brouillonne de la sauce serait plus acceptable s’il y avait davantage de nourriture pour l’équilibrer. En l’état, on dirait que vous essayez de mettre en valeur les sauces plutôt que la viande et les légumes, et il n’y a même pas assez de nourriture pour les accompagner.
Spooferfish on
Honestly it just feels really messy. That’s maybe two bites of venison that looks good but I have no idea how to eat this, I don’t know what the powder is doing, there’s so much sauce, the greens I think are meant to be garnish but maybe are a side, the foam feels purposeless, and the red gel/oil/sauce just looks like someone with a bloody nose sneezed on the plate.
I think the elements look great together from a color composition standpoint, but I would cut down a LOT on how many of each element you have with that little chunk of protein, tighten up the plate, and think about how you want someone to eat the food.
YumDood on
That’s a micro-venis. Portion size is criminal here, plate can be as nice as anything but the diner should be at the forefront.
Just_Pea1002 on
Honestly,
This is over plated, from a chef perspective you really could tidy this up and refine it, but I love the concept. Good work.
For an example, your two pureesdon’t need to be shooting across the plate like that, could do a couple tidy dollops, aswell as what looks like your jus, thay sauce couple be in a nice puddle beliw the centrepiece meat.
But how you have done everything on the plate, it kind of reminds me of some far away gas cloud with shooting stars in a galaxy
Rockymountain_thighs on
I feel like there’s too much. Kiss. Keep it simple stupid. I look for intentional things, we are on the right path but… too many touches and too much purée to protein and I would say a lack of texture.
Cabbage wrapped venison
Cabbage circle
Beets diced
Beet purée
Beet powder
White mystery purée
Mystery white foam
Dark Demi like sauce
Green oil
Red sorrel
I would do one white and one beet purée, lose the sus foam, herb oil, sorrel…. Add some texture. Stay in line with the beet. If the white purée is parsnip or celery root I would pull from that. If you roll the loin tighter with film you can get a sick round shape, looks loose. Sous vide is a waste with something that cooks quickly like venison.
122_Hours_Of_Fear on
La mousse ressemble à quelque chose que quelqu’un aurait craché sur l’assiette.
Mammoth_Dog_5293 on
It’s missing food. Or reduce the amount of sauces, rest looks great
Bigdoinks69-420 on
That sauce seems like it had trouble coming out of the bottle, the foam looks like someone hawked some fat tooahs on it as a garnish, it’s dinner sized plate for a single bite of venison, nothing is centered, it’s not high or tight. It looks like someone’s plate after they finished and it’s sitting in the dish pit 🤷♂️
bluffstrider on
Messy and portion size is a joke. The spit in the middle of the plate takes it to the next level.
SilverTumbleweed5546 on
I think this would look 1000% better if the plate was essentially rimmed with the dusting
asomek on
Is the venison in the room with us?
medium-rare-steaks on
Very cool for 2009. Your purees and swooshes need A LOT of work, and the foam is very unnecessary.
rainaftersnowplease on
On dirait une photo au microscope d’une culture bactérienne.
feastmodes on
This entire thread is an example of what I despise on this subreddit: People who can’t tell the difference between their own taste and something being conceptually flawed
What a load of bollocks the criticism is lol
TheUnicornReborn on
This is a Jackson Pollock? Wtf is going on here… the foam reminds me of a salivating dog.
douglasjunk on
C’est joli, mais il faudrait plus de viande de venaison.
FFAbutnotFA on
Too much going on with the plate. Not to mention someone hawked a wad of spit in the middle of it.
19 Comments
Looking kinda like a crime scene but i like it
Foam as the centerpiece with the smallest piece of venison. This is absolute chaos. The venison looks like it’s cooked nicely but the rest of the plate needs serious refinement.
La mousse blanche est peu appétissante, et la présentation un peu brouillonne de la sauce serait plus acceptable s’il y avait davantage de nourriture pour l’équilibrer. En l’état, on dirait que vous essayez de mettre en valeur les sauces plutôt que la viande et les légumes, et il n’y a même pas assez de nourriture pour les accompagner.
Honestly it just feels really messy. That’s maybe two bites of venison that looks good but I have no idea how to eat this, I don’t know what the powder is doing, there’s so much sauce, the greens I think are meant to be garnish but maybe are a side, the foam feels purposeless, and the red gel/oil/sauce just looks like someone with a bloody nose sneezed on the plate.
I think the elements look great together from a color composition standpoint, but I would cut down a LOT on how many of each element you have with that little chunk of protein, tighten up the plate, and think about how you want someone to eat the food.
That’s a micro-venis. Portion size is criminal here, plate can be as nice as anything but the diner should be at the forefront.
Honestly,
This is over plated, from a chef perspective you really could tidy this up and refine it, but I love the concept. Good work.
For an example, your two pureesdon’t need to be shooting across the plate like that, could do a couple tidy dollops, aswell as what looks like your jus, thay sauce couple be in a nice puddle beliw the centrepiece meat.
But how you have done everything on the plate, it kind of reminds me of some far away gas cloud with shooting stars in a galaxy
I feel like there’s too much. Kiss. Keep it simple stupid. I look for intentional things, we are on the right path but… too many touches and too much purée to protein and I would say a lack of texture.
Cabbage wrapped venison
Cabbage circle
Beets diced
Beet purée
Beet powder
White mystery purée
Mystery white foam
Dark Demi like sauce
Green oil
Red sorrel
I would do one white and one beet purée, lose the sus foam, herb oil, sorrel…. Add some texture. Stay in line with the beet. If the white purée is parsnip or celery root I would pull from that. If you roll the loin tighter with film you can get a sick round shape, looks loose. Sous vide is a waste with something that cooks quickly like venison.
La mousse ressemble à quelque chose que quelqu’un aurait craché sur l’assiette.
It’s missing food. Or reduce the amount of sauces, rest looks great
That sauce seems like it had trouble coming out of the bottle, the foam looks like someone hawked some fat tooahs on it as a garnish, it’s dinner sized plate for a single bite of venison, nothing is centered, it’s not high or tight. It looks like someone’s plate after they finished and it’s sitting in the dish pit 🤷♂️
Messy and portion size is a joke. The spit in the middle of the plate takes it to the next level.
I think this would look 1000% better if the plate was essentially rimmed with the dusting
Is the venison in the room with us?
Very cool for 2009. Your purees and swooshes need A LOT of work, and the foam is very unnecessary.
On dirait une photo au microscope d’une culture bactérienne.
This entire thread is an example of what I despise on this subreddit: People who can’t tell the difference between their own taste and something being conceptually flawed
What a load of bollocks the criticism is lol
This is a Jackson Pollock? Wtf is going on here… the foam reminds me of a salivating dog.
C’est joli, mais il faudrait plus de viande de venaison.
Too much going on with the plate. Not to mention someone hawked a wad of spit in the middle of it.