I think if this had more negative space on the plate and was less linear, it could really be a looker as a more cohesive dish. If the pear and sauce really need to be that contained, maybe a different plate or a bowl and plate so you don’t need Hadrian’s wall of lemon gel.
noworriestoday on
Very pretty.
Do you have anything under the grapes to keep the liquid from seeping? (If not, congratulations on the best grape dam I’ve ever seen😉)
[deleted] on
I don’t like the pear presentation. Not sure how I would go about eating that nor would I be super excited to figure out how.
itzyaboi on
I think you could have sliced the pear. For one, I wouldn’t serve anything the customer would eat, ie the stem/seeds. Secondly I think the ratio of pear and the other components is a bit much especially considering it’s sitting in what looks like poaching liquid (reduction?). Contrast between light and dark is cool but it’s too dark in my opinion
ronearc on
I love this just the way it is, but I’d also like to see some variations where the pear was sliced instead of whole.
[deleted] on
The plate looks beautiful, chef. My only criticism would be that that is an absurd amount of sauce of the volume of the rest of the elements on the plate. By the time you’ve finished the gel, crumble, and quenelle you’ll probably still have at least half of that pool left.
bhadelias1 on
The pear is very bold, so i feel like something more bold or flashy on the other side would have complimented it better. That being said, this looks better than anything i could hope to make, great job!
Eastcoastconnie on
Pirates of the culinarian: curse of the black pear.
Looks great. I love poached pears
polytopus on
Chef, it looks delicious! Have you considered cutting down your pear to match the shape of the quenelle and sit it on a bed of something? It’s absolutely beautiful, but like others have said there’s a lot of sauce. It looks great, but I think you may need another type of crumb for it to rest on. Maybe a sponge cake?
[deleted] on
Looks incredible but is eating a whole ass pear Like that with the other elements of the dish kinda difficult
Yesmyninja on
Love the contrasting colours and the cheeky bit of crumble. Great work
acciochef on
This is absolutely stunning. A wonderful representation of Yin and Yang in my opinion.
acciochef on
Also, what are those berries?? Goose?
[deleted] on
I can’t believe how much criticism is in this post.
It looks and sounds divine. Don’t change a thing.
pomegranate7777 on
I love this! The plating is fun and playful. This dish has it all- color, texture, flavor, contrast.
PurpleArumLily on
One of the best visually appealing designs I’ve seen
somethingwithclouds on
Looks so cool! I feel like a pomegranate or plum gel could me really cool with the black and cream palette. Something red/ deep purple looks kinda suave and dangerous. As striking as what you’ve plated.
[deleted] on
The sauce and pear look like a sea of death. It made me scowl.
spurgeon_ on
Overall, I really like the idea here and your tension on the plate. There’s a few ways to think about this presentation. I think flooding the plate works ok, especially with a whole pear (which works fine I think overall–and keep that stem!), but better contrast might be more effective; for example, a whiter/lighter sauce under the pear or some break in the color between it and the pear. Is it an artifact of the photo, or is that sauce and the pear pretty darn black? The way it reads now, I almost don’t even notice the main feature of the dish–the pear–until after the fact.
Alternatively, one could interpret way you’re using height and color, and to a lesser degree shapes to acheive a tension. Part of the tension comes from the height of the tall dark element threatening the defenseless white canele–but that part doesn’t read as intentional–if it did, I’d find it more interesting. If the goal is tension, one could play that part up more–little effects, like more pointing toward the canele, the pear stem, the leaves. Maybe make the canele more an egg in an nest? If you’re going to have such a wall holding back the flood, make it so one move by the diner breaks the tension and changes the story. (Side note: all of a sudden I’m thinking of Holdor and GoT)
I also think minor variations on shapes/angles really direct the eye on a shapely dish like this (e.g., your decision on the angle of the canele, inconsistent lemon gel sizes, variant leaf angles, the peeler scrapes on the pear (you can quickly polish them with something like a scrubby to get a cleaner look).
If you’re not trying to go for tension, I’d ask if there are other options that get you to where you want to go–could that mousse live inside the pear? Or part of the lemon gel with some of the hazelnuts? Depending how it is cooked, could the pear be halved or one-quarter removed showing a gradient of the wine soaked in the pear flesh?
Overall, a fun plate!
nut_and_bolt_guy on
Beautiful plate. I must ask because I’ve never seen a red wine poached pear turn black – can you explain how this was made?
blvckacne on
This looks insane. Don’t fucking change anything about this dish.
22 Comments
Ebony and ivory
I think if this had more negative space on the plate and was less linear, it could really be a looker as a more cohesive dish. If the pear and sauce really need to be that contained, maybe a different plate or a bowl and plate so you don’t need Hadrian’s wall of lemon gel.
Very pretty.
Do you have anything under the grapes to keep the liquid from seeping? (If not, congratulations on the best grape dam I’ve ever seen😉)
I don’t like the pear presentation. Not sure how I would go about eating that nor would I be super excited to figure out how.
I think you could have sliced the pear. For one, I wouldn’t serve anything the customer would eat, ie the stem/seeds. Secondly I think the ratio of pear and the other components is a bit much especially considering it’s sitting in what looks like poaching liquid (reduction?). Contrast between light and dark is cool but it’s too dark in my opinion
I love this just the way it is, but I’d also like to see some variations where the pear was sliced instead of whole.
The plate looks beautiful, chef. My only criticism would be that that is an absurd amount of sauce of the volume of the rest of the elements on the plate. By the time you’ve finished the gel, crumble, and quenelle you’ll probably still have at least half of that pool left.
The pear is very bold, so i feel like something more bold or flashy on the other side would have complimented it better. That being said, this looks better than anything i could hope to make, great job!
Pirates of the culinarian: curse of the black pear.
Looks great. I love poached pears
Chef, it looks delicious! Have you considered cutting down your pear to match the shape of the quenelle and sit it on a bed of something? It’s absolutely beautiful, but like others have said there’s a lot of sauce. It looks great, but I think you may need another type of crumb for it to rest on. Maybe a sponge cake?
Looks incredible but is eating a whole ass pear Like that with the other elements of the dish kinda difficult
Love the contrasting colours and the cheeky bit of crumble. Great work
This is absolutely stunning. A wonderful representation of Yin and Yang in my opinion.
Also, what are those berries?? Goose?
I can’t believe how much criticism is in this post.
It looks and sounds divine. Don’t change a thing.
I love this! The plating is fun and playful. This dish has it all- color, texture, flavor, contrast.
One of the best visually appealing designs I’ve seen
Looks so cool! I feel like a pomegranate or plum gel could me really cool with the black and cream palette. Something red/ deep purple looks kinda suave and dangerous. As striking as what you’ve plated.
The sauce and pear look like a sea of death. It made me scowl.
Overall, I really like the idea here and your tension on the plate. There’s a few ways to think about this presentation. I think flooding the plate works ok, especially with a whole pear (which works fine I think overall–and keep that stem!), but better contrast might be more effective; for example, a whiter/lighter sauce under the pear or some break in the color between it and the pear. Is it an artifact of the photo, or is that sauce and the pear pretty darn black? The way it reads now, I almost don’t even notice the main feature of the dish–the pear–until after the fact.
Alternatively, one could interpret way you’re using height and color, and to a lesser degree shapes to acheive a tension. Part of the tension comes from the height of the tall dark element threatening the defenseless white canele–but that part doesn’t read as intentional–if it did, I’d find it more interesting. If the goal is tension, one could play that part up more–little effects, like more pointing toward the canele, the pear stem, the leaves. Maybe make the canele more an egg in an nest? If you’re going to have such a wall holding back the flood, make it so one move by the diner breaks the tension and changes the story. (Side note: all of a sudden I’m thinking of Holdor and GoT)
I also think minor variations on shapes/angles really direct the eye on a shapely dish like this (e.g., your decision on the angle of the canele, inconsistent lemon gel sizes, variant leaf angles, the peeler scrapes on the pear (you can quickly polish them with something like a scrubby to get a cleaner look).
If you’re not trying to go for tension, I’d ask if there are other options that get you to where you want to go–could that mousse live inside the pear? Or part of the lemon gel with some of the hazelnuts? Depending how it is cooked, could the pear be halved or one-quarter removed showing a gradient of the wine soaked in the pear flesh?
Overall, a fun plate!
Beautiful plate. I must ask because I’ve never seen a red wine poached pear turn black – can you explain how this was made?
This looks insane. Don’t fucking change anything about this dish.