I think it looks great. Very neat and the colors pop. Where in the tasting menu did it go?
mrcatboy on
Absolutely admire this dish. Beets are so underappreciated and misunderstood.
SakariKunttu on
Upvpted for vadouvan. Don’t see It often enough on menus. Looks great. I’ve not even thought about using It with game. This also reminded me on making a batch for the grill season.
foodpundit on
It looks amazing and all the components sound really delicious. I’m just wondering if you don’t have too many elements of beetroot in the dish – may take away from the pigeon?
orbtl on
That’s gorgeous, and in theory I like the play on the potato-scaled fish that you did with the beet “discs”
​
However I do need to say that squab skin is fking delicious if done well, not to mention IMO quite pretty looking when nicely golden brown. Feels a shame to cover it with moist beet slices, such that there is 0 chance that skin is crispy at all still.
Beautifully clean drop quenelle though.
​
Could you talk about the beet tarte tatin? It looks fascinating and I am perplexed. I’ve made apple tarte tatins before, so I get the basic concept of some pastry and caramelized fruit, but the texture looks really interesting, as if you have a spiraled ribbon of beet or something there that got caramelized. What did you do there?
TwopintsyaPrick on
I see pigeon, I appreciate, I see beets, I appreciate, put them together in a way that makes me hungry after just eating, I’m a fan. Ten points chef, nice 👌
katergold on
Great presentation! People seem to find it controversial, but I like the beet-scaled-pigion. It’s a nice hommage. The acidity of the pickled beets should go really nice with the meat.
The only critique I would have is that there is too much red going on for my taste. Speaking of colours I think some green would make the beets pop even more.
dgsphn on
Gorgeous dish man, maybe just space up the items on there. I love that type of dishes.
Throwra_sisterhouse on
Absolutely beautiful, I love pigeon. That beetroot tatin sounds insane.
Philly_ExecChef on
I appreciate a LOT about this dish.
But, as someone who loves to throw a beetroot purée here and there, I can see an absolute shit ton of beetroot in every aspect of this dish and I can’t figure for the life of me how it wouldn’t overpower everything.
It’s less a pigeon dish and more a beetroot dish that has some pigeon in it.
TehTabi on
I do like the minimalistic approach, though it does seem… disjointed? Like you’ve put three separate dishes together in an attempt to show it as one, if that makes any sense? Individually they’re quite pleasing to the eye, but on the plate together there’s nothing visually connecting them together.
aubaub on
I’m going the opposite from most of the comments. This does not appeal to me at all and I find it a bit frightening and unidentifiable
Finneagan on
Honest critique
Needs height and contrast
MazzoMilo on
Excellent work chef! A bit of critique from a layman!
The plate seems a bit big for the plated components, maybe a ring of a different sauce on the outer rim? Some additional greens or yellows to brighten the plate up?
The craftsmanship is very apparent, and it looks delicious, but as a whole the plate looks a bit lonely and on the muted/darker side.
Hope I’m lucky enough to try your food one day!
melancholicmelon1 on
Not sure what I’m looking at, why disguise the ingredients instead of letting them shine?
sonofa-ijit on
Looks like dessert, a nice dessert
Bearenfalle on
Totally understand if y’all’s service doesn’t have dark plates, but I’d love to see your dish in a dark grey, shallow bowl with a micro green or two.
atomicswoosh on
Purely for aesthetic reasons I may reduce the jus to a demi consistency and introduce something green. Either obligatory parsley chiff or chive strands to pop that green?
TechCUB76 on
Sorry, I hate beets. Can’t comment. But wait, is this just the smallest appetizer or actually the worlds smallest dinner?
RapportRaptor on
Love it other than the beet scales – fun idea in practice but I think it takes away from the overall simplistic and elegant plating of the dish. Maybe use any scraps of beet you have, lacto ferment them, then dehydrate them blitz into a powder as a finishing seasoning for the bird.
23 Comments
I’ve never had pigeon! Where is this??
And..what does it taste like?
I think it looks great. Very neat and the colors pop. Where in the tasting menu did it go?
Absolutely admire this dish. Beets are so underappreciated and misunderstood.
Upvpted for vadouvan. Don’t see It often enough on menus. Looks great. I’ve not even thought about using It with game. This also reminded me on making a batch for the grill season.
It looks amazing and all the components sound really delicious. I’m just wondering if you don’t have too many elements of beetroot in the dish – may take away from the pigeon?
That’s gorgeous, and in theory I like the play on the potato-scaled fish that you did with the beet “discs”
​
However I do need to say that squab skin is fking delicious if done well, not to mention IMO quite pretty looking when nicely golden brown. Feels a shame to cover it with moist beet slices, such that there is 0 chance that skin is crispy at all still.
Beautifully clean drop quenelle though.
​
Could you talk about the beet tarte tatin? It looks fascinating and I am perplexed. I’ve made apple tarte tatins before, so I get the basic concept of some pastry and caramelized fruit, but the texture looks really interesting, as if you have a spiraled ribbon of beet or something there that got caramelized. What did you do there?
I see pigeon, I appreciate, I see beets, I appreciate, put them together in a way that makes me hungry after just eating, I’m a fan. Ten points chef, nice 👌
Great presentation! People seem to find it controversial, but I like the beet-scaled-pigion. It’s a nice hommage. The acidity of the pickled beets should go really nice with the meat.
The only critique I would have is that there is too much red going on for my taste. Speaking of colours I think some green would make the beets pop even more.
Gorgeous dish man, maybe just space up the items on there. I love that type of dishes.
Absolutely beautiful, I love pigeon. That beetroot tatin sounds insane.
I appreciate a LOT about this dish.
But, as someone who loves to throw a beetroot purée here and there, I can see an absolute shit ton of beetroot in every aspect of this dish and I can’t figure for the life of me how it wouldn’t overpower everything.
It’s less a pigeon dish and more a beetroot dish that has some pigeon in it.
I do like the minimalistic approach, though it does seem… disjointed? Like you’ve put three separate dishes together in an attempt to show it as one, if that makes any sense? Individually they’re quite pleasing to the eye, but on the plate together there’s nothing visually connecting them together.
I’m going the opposite from most of the comments. This does not appeal to me at all and I find it a bit frightening and unidentifiable
Honest critique
Needs height and contrast
Excellent work chef! A bit of critique from a layman!
The plate seems a bit big for the plated components, maybe a ring of a different sauce on the outer rim? Some additional greens or yellows to brighten the plate up?
The craftsmanship is very apparent, and it looks delicious, but as a whole the plate looks a bit lonely and on the muted/darker side.
Hope I’m lucky enough to try your food one day!
Not sure what I’m looking at, why disguise the ingredients instead of letting them shine?
Looks like dessert, a nice dessert
Totally understand if y’all’s service doesn’t have dark plates, but I’d love to see your dish in a dark grey, shallow bowl with a micro green or two.
Purely for aesthetic reasons I may reduce the jus to a demi consistency and introduce something green. Either obligatory parsley chiff or chive strands to pop that green?
Sorry, I hate beets. Can’t comment. But wait, is this just the smallest appetizer or actually the worlds smallest dinner?
Love it other than the beet scales – fun idea in practice but I think it takes away from the overall simplistic and elegant plating of the dish. Maybe use any scraps of beet you have, lacto ferment them, then dehydrate them blitz into a powder as a finishing seasoning for the bird.
Looks good. Where’s the rest of the food?
Needs some green or some type of contrast