Bison Carpaccio, smoked shiitake duxelle, sea asparagus “capers”, pickled currant gel, fermented & fried potato frisée dusted with black allium, lankkaster Gouda, sexy EVOO

I’d say, just pull it back a bit. Really busy plate, lots of ingredients, just think “what can I do with the least amount of things to achieve the best result”. Tick the boxes, salt, acid, fat, texture, contrast.

This dish would be better served with just 1-3 of each accoutrement.

A small island would have sufficed here rather than this massive terrain. The color contrast and textures are interesting/ neat but with this amount it looks like you set out decorating a huge pool of guts; it’s like wading through a big swamp where the *flowers* and *trees* are no longer having the whimsical/ light touch/ accent. Something concentrating the ingredients more stacked/ layered vertically, frisee atop the bison, gouda offset from that, asparagus offset of that, simply because for instance the asparagus isn’t looking good blended in, looks like spare fallen branches/ sticks in a swamp. But piled next to the potato with a flower separating them could work, to better distinguish and appreciate the colors and textures (and one can do the mixing/ bites on their own)