I’ve never had the pleasure of eating those kind of melons but I’m sure they tasted rad! Is the melon soup heated or just cold pressed? Hope your seasoning was on point tho! Not even going to lie ..I’d love to see something like pancetta bread crumbs on this set! I didn’t want to say it bc I see the vibe you were going for but that basil leaf is begging to get torn before someone eats it! Sexy btw
JDHK007
I think this would look much better on a pure white plate
Ok-Needleworker-5657
Beautiful presentation, including the plate. I’d use smaller basil leaves tho. Seems like the biggest ones would overwhelm whichever bite they ended up in.
palmeffect
Great composition of colors; I love the plate. Texture sounds good, with enough crunch and cut variation to complement the softer components. I don’t think torn basil would work aesthetically, maybe the smallest basil leaves at the top of the stalk.
higherthanheels
Absolutely beautiful dish, chef! Agree with the other commenter, the basil leaves seem a bit big. I might tear them – give a little contrasting irregularity to the perfect round orbs and also release the basil scent a bit. Anyway I’m no chef just an aesthetic food appreciator, it looks great!
elliottb89
Pink pickled onions would make it pop…
melonSmeller
micro herbs would deffo elevate this already beautiful dish
NeutralMinion
Dear god that trypophobia plate needs to go in the trash
Hawk_EyeNW
Maybe consider frying the basil leaves, they shrink up a bit and their colour becomes darker and translucent.
lightsout100mph
Not sure 6 Parisienne balls constitute a melon salad?
OrangeAlternatif
I see you’ve got a very cool green vibe going on here! Maybe some mint? Love mint+cuc+basil+melon. Citrus at all? Finger lime sliced thin, or lime juice/zest incorporated into the consomme/vinaigrette. Fry the basil leaves in pork fat, add some to the vin? Keeps the color but adds some depth while the freshness and coolness of the ingredients remain intact.
TheRealSkyboy
The plate is 75% of the presentation, cmon.
Minkiemink
Looks beautiful, except the large basil leaves would detract from the taste. Chiffonade the leaves. Less in this case is probably more.
13 Comments
I’ve never had the pleasure of eating those kind of melons but I’m sure they tasted rad! Is the melon soup heated or just cold pressed? Hope your seasoning was on point tho! Not even going to lie ..I’d love to see something like pancetta bread crumbs on this set! I didn’t want to say it bc I see the vibe you were going for but that basil leaf is begging to get torn before someone eats it! Sexy btw
I think this would look much better on a pure white plate
Beautiful presentation, including the plate. I’d use smaller basil leaves tho. Seems like the biggest ones would overwhelm whichever bite they ended up in.
Great composition of colors; I love the plate. Texture sounds good, with enough crunch and cut variation to complement the softer components. I don’t think torn basil would work aesthetically, maybe the smallest basil leaves at the top of the stalk.
Absolutely beautiful dish, chef! Agree with the other commenter, the basil leaves seem a bit big. I might tear them – give a little contrasting irregularity to the perfect round orbs and also release the basil scent a bit. Anyway I’m no chef just an aesthetic food appreciator, it looks great!
Pink pickled onions would make it pop…
micro herbs would deffo elevate this already beautiful dish
Dear god that trypophobia plate needs to go in the trash
Maybe consider frying the basil leaves, they shrink up a bit and their colour becomes darker and translucent.
Not sure 6 Parisienne balls constitute a melon salad?
I see you’ve got a very cool green vibe going on here! Maybe some mint? Love mint+cuc+basil+melon. Citrus at all? Finger lime sliced thin, or lime juice/zest incorporated into the consomme/vinaigrette. Fry the basil leaves in pork fat, add some to the vin? Keeps the color but adds some depth while the freshness and coolness of the ingredients remain intact.
The plate is 75% of the presentation, cmon.
Looks beautiful, except the large basil leaves would detract from the taste. Chiffonade the leaves. Less in this case is probably more.