part of my 12 course tasting menu for summer last season. I know you guys hate the upside down plates but this one served a function. The dish was flipped over and the 2nd amuse bouche was served on it. The [video](https://www.youtube.com/watch?v=NMRSfHDCx_A&t=610s) (mods delete if not allowed) for the whole menu is on my profile, you can see how the movement worked a little bit.
esqwizzle
I’ve never seen a post like this. Gorgeous and unique.
reformingindividual
Don’t kill me this time for the upside down plate 😂😂
yells_at_bugs
It’s a BOWL!! Treat it as such. This is not even interesting.
Actual good food doesn’t rely on whimsy.
Environmental_Net586
Why do you even make a 12 coure tasting menu when you don’t have enough plates? Doesn’t really make sense to me. And some guests think like this too for sure. When i spend a lot of money for a dinner like this i would actually be upset to see that. From a chef perspective i can relate a little bit. But only a little bit since you could easily fix that with reducing the courses. For me personally (as a guest) 6 courses is enough; 12 would be an overload of taste and texture, i wouldnt remember most of it. But thats just me.
Ok-Needleworker-5657
Interesting idea. Is this a savory or sweet dish? Can’t really tell from the description. I don’t see the purpose of serving the dumpling and the cream in two separate dishes, or the bowl being upside down. This could have been on a plate (or shallow bowl) with the cream/oil mixture right next to the dumpling.
poohrash
You’re clearly talented, passionate and hardworking. Hope it all pans out for you.
Saw you post this a while back and remembered it. Upside down crockery is your thing lol. Kinda funny to see you post reasoning for it here when you’ve done it on other dishes too😁
This is a sub for unadorned criticism. I dig that. Life’s tough at the sharp end!
7 Comments
part of my 12 course tasting menu for summer last season. I know you guys hate the upside down plates but this one served a function. The dish was flipped over and the 2nd amuse bouche was served on it. The [video](https://www.youtube.com/watch?v=NMRSfHDCx_A&t=610s) (mods delete if not allowed) for the whole menu is on my profile, you can see how the movement worked a little bit.
I’ve never seen a post like this. Gorgeous and unique.
Don’t kill me this time for the upside down plate 😂😂
It’s a BOWL!! Treat it as such. This is not even interesting.
Actual good food doesn’t rely on whimsy.
Why do you even make a 12 coure tasting menu when you don’t have enough plates? Doesn’t really make sense to me. And some guests think like this too for sure. When i spend a lot of money for a dinner like this i would actually be upset to see that. From a chef perspective i can relate a little bit. But only a little bit since you could easily fix that with reducing the courses. For me personally (as a guest) 6 courses is enough; 12 would be an overload of taste and texture, i wouldnt remember most of it. But thats just me.
Interesting idea. Is this a savory or sweet dish? Can’t really tell from the description. I don’t see the purpose of serving the dumpling and the cream in two separate dishes, or the bowl being upside down. This could have been on a plate (or shallow bowl) with the cream/oil mixture right next to the dumpling.
You’re clearly talented, passionate and hardworking. Hope it all pans out for you.
Saw you post this a while back and remembered it. Upside down crockery is your thing lol. Kinda funny to see you post reasoning for it here when you’ve done it on other dishes too😁
This is a sub for unadorned criticism. I dig that. Life’s tough at the sharp end!