Update to my previous post…thanks for all the suggestions…although the pepper sauce is a bit messy I’m quite happy with it all. Mornay sauce under the pave potatoes and they are topped with a roasted red pepper coulis, baby arugula tossed in olive oil and lemon juice and some slightly candied lemon zest.
by BossBechamel
9 Comments
Doesn’t look bad. Like the colors. But my teacher in culinary school (former multiple Michelin) always said that the rim of the plate belongs to the wait staff, not the cooks. So despite you acknowledging the ‘messiness’ according to the classical French education I’ve had the problem is the location of the sauce not the presentation.
Very saucy, but that’s how I like it! Prevents someone like me asking for “more sauce please on the side”! Yum dude
clean that rim bro!!! WTF?…..But it looks great. almost there. i say tighten it all up together. the ine slice of potato was nice. not sure what the three does but cool down quicker. red pepper relish Dope. some micro arugula i like it. maybe keep all that sauce under the beef?
Some nice cooking here but this presentation looks like too much food on the plate and it’s sloppy. I would do a single piece of potato alongside the steak with the au poivre underneath and loose the mornay sauce altogether – this is a super heavy plate, it doesn’t need a cream gravy and cheese sauce. Sauce looks a little thick gloopy to me too – you can thin it w a splash of water if it over reduces
Not perfect but much improved from previous.
A great step! Really, this is leagues better than the first run.
It needs a little more finesse though. A cook should never leave anything on a rim (sauce, herbs, S&P crumbs, etc) because the waiter needs to serve it and the customer may want to move the plate and both should have ample room to do it without thinking about where they place their thumb.
Other than that, I think you could plate it a little tighter and keep things closer together. Adding the second sauce is a nice touch but you can probably cut down on the amount of peppercorn sauce to compensate. I also think the three chunks of pavé looks a lot better than the single big block.
Really solid improvement dude.
I think it’s too much sauce and a crowded plate but it looks pretty and I dog the micro’s!
This, except for the sauce.
Tbh sauce looks way too thick