Round 2 guys!
First plating is aimed to be eaten with bread. Feta mousse spread on the bottom as many suggested, honey-lemon marinated tomatoes, compressed watermelon, pickled red onions, pickled mustard seeds, lightly honey chili glazed pecans and topped off with freezed feta.
Second plating is more a standalone starter, same tomatoes, watermelon, pickled stuff, shredded feta instead of mousse, consomme in the middle and topped off with freezed feta.
Also thanks for some tips and feedback from the earlier post!
Any thoughts about these?
by Cmdr_W0lff3
5 Comments
I’d love both of these, the only thing for me is it would be more appealing with feta crumbs instead of shavings. The shavings make me think of parmesan more than feta.
As with round 1, everything sounds really delicious, but looks way too overloaded once it’s finished. Having everything covered completely in the grated feta (and here, the parsley) washes the dish out. Consider stacking it in a way that allows the components to be visible rather than hidden at the end.
Looks good but I would ditch the stems. It will look more finished if you use leaves only and it will be easier to eat as well. Now people will probably pick it off and put it aside.
This is gorgeous, Chef. Your composition is lovely. I adore the colors, the shape. Great work, Chef.
The goal is to make dishes so pretty, the guests almost feel dirty putting a fork into it.
You nailed it.
I don’t mind the herbs for some colour, but you lose all definition under the shaved, frozen feta, which seems redundant with feta mousse on the plate.
It seems a technique for technique’s sake.