My latest dessert on the Menu, plant based as usual and regional as possible, rose milk with an rhubarb Apple crumble parfait and rhubarb poached in lemon balm.
Thesource674 on
It needs contrast bad imo chef. The pastel colors made me immediately go to canned bamboo and pepto bismal when I saw the plate. Maybe some mint? Or another presentation for the sauce, but im having issues visually. Sounds tasty though points there.
________BATMAN______ on
I’m a fan of the pastel colours. I know another comment says that it needs contrast – but I disagree. Not every dish needs to be colourful. This one is about textures and shapes. It’s wonderful. And sounds tasty too
PeaceSafe7190 on
I like the simplicity of the plating, but for me rhubarb is one of those thing that just oozes sexiness in it’s colour, green rhubarb just reminds me of the awful stuff you either get in cans or when somebody had cooked the life out of it.
RMattiae on
I love it OP, love the idea, the colours and the plating symmetry.
IMHO I’d strongly suggest finding contrast either by changing to a dark plate, like a black dish, or by adding some vivid dots to the rose milk. But again, this is already a beautifully plated dish.
amarelo-manga on
It looks clean for sure, but I don’t want to eat it. More contrast should be enough.
dathomasusmc on
I think a colored plate would help. The food itself looks good but the white plate kind of washed everything out. Maybe a drizzle would help. A few drops of a beet reduction maybe. Just my two cents.
kitylou on
Ok why is the rhubarb green ? Maybe I’m dumb- it looks like canned hearts of palm or something
autoredial on
Most plates require contrast but this has a starkness that is beautiful on its own. Bravo chef!
ALLYOURBASFS on
A forest of fried parsley on top…
jairngo on
This barely looks like food, the rhubarb reminds me of celery and that’s it, and because of that it doesn’t look appetizing,
its like celery on top of clay balls and some paint. Would you want to eat that? Probably not…
13 Comments
My latest dessert on the Menu, plant based as usual and regional as possible, rose milk with an rhubarb Apple crumble parfait and rhubarb poached in lemon balm.
It needs contrast bad imo chef. The pastel colors made me immediately go to canned bamboo and pepto bismal when I saw the plate. Maybe some mint? Or another presentation for the sauce, but im having issues visually. Sounds tasty though points there.
I’m a fan of the pastel colours. I know another comment says that it needs contrast – but I disagree. Not every dish needs to be colourful. This one is about textures and shapes. It’s wonderful. And sounds tasty too
I like the simplicity of the plating, but for me rhubarb is one of those thing that just oozes sexiness in it’s colour, green rhubarb just reminds me of the awful stuff you either get in cans or when somebody had cooked the life out of it.
I love it OP, love the idea, the colours and the plating symmetry.
IMHO I’d strongly suggest finding contrast either by changing to a dark plate, like a black dish, or by adding some vivid dots to the rose milk. But again, this is already a beautifully plated dish.
It looks clean for sure, but I don’t want to eat it. More contrast should be enough.
I think a colored plate would help. The food itself looks good but the white plate kind of washed everything out. Maybe a drizzle would help. A few drops of a beet reduction maybe. Just my two cents.
Ok why is the rhubarb green ? Maybe I’m dumb- it looks like canned hearts of palm or something
Most plates require contrast but this has a starkness that is beautiful on its own. Bravo chef!
A forest of fried parsley on top…
This barely looks like food, the rhubarb reminds me of celery and that’s it, and because of that it doesn’t look appetizing,
its like celery on top of clay balls and some paint. Would you want to eat that? Probably not…
Food has to be appetizing man…
“that would be 1000000000$ sir”
I love rhubarb in every dish