Looks great! But I’m gunna guess you were still hungry after?😂 could maybe go a bit further with the terrine too
twolephants
Not a chef, but looks very good to me, congrats – I’d definitely like to eat it, and would be delighted if someone put this in front of me.
A few comments: – Your pavé is lovely, really nice. – Puree looks a little bit grainy / wet – Hard to see the sear on the steak, but the cook looks very good – What is the jus/gravy? It looks a bit too much like gravy made from granules for my liking, but maybe that’s just me – a bit cornstarchy-thickened looking.
Overall, the plating isn’t going to set the world on fire, but it’s not bad at all. Puree a bit hidden by the pavé and the pea shoots look a bit superfluous – maybe a few dots of a pea puree / emulsion might be more appealing.
Good job – this is superb work for someone who can’t have more than a couple of years experience. You’ve definitely got a lot of talent, keep it up.
fkdkshufidsgdsk
This is really impressive for someone your age, great job!
First thing is try and get more color on the potato – lower heat for longer in foaming butter will get it like glistening and golden
Also your sauce looks a little greasy but is nicely reduced – skim the fat off your stock as you’re reducing as much as you can – best way is to put it in the fridge overnight, the fat will solidify on top and you can easily remove it
Last thing I think this could use more green and more garnish besides the token micros – some pieces of blanched and sautéed asparagus, broccoli or haricot verte would work great. Other ideas could be green oil (chive or a mix), some kind of Parmesan crisp or mushroom crisp, or even just a more robust salad on top could also work great
3 Comments
Looks great! But I’m gunna guess you were still hungry after?😂 could maybe go a bit further with the terrine too
Not a chef, but looks very good to me, congrats – I’d definitely like to eat it, and would be delighted if someone put this in front of me.
A few comments:
– Your pavé is lovely, really nice.
– Puree looks a little bit grainy / wet
– Hard to see the sear on the steak, but the cook looks very good
– What is the jus/gravy? It looks a bit too much like gravy made from granules for my liking, but maybe that’s just me – a bit cornstarchy-thickened looking.
Overall, the plating isn’t going to set the world on fire, but it’s not bad at all. Puree a bit hidden by the pavé and the pea shoots look a bit superfluous – maybe a few dots of a pea puree / emulsion might be more appealing.
Good job – this is superb work for someone who can’t have more than a couple of years experience. You’ve definitely got a lot of talent, keep it up.
This is really impressive for someone your age, great job!
First thing is try and get more color on the potato – lower heat for longer in foaming butter will get it like glistening and golden
Also your sauce looks a little greasy but is nicely reduced – skim the fat off your stock as you’re reducing as much as you can – best way is to put it in the fridge overnight, the fat will solidify on top and you can easily remove it
Last thing I think this could use more green and more garnish besides the token micros – some pieces of blanched and sautéed asparagus, broccoli or haricot verte would work great. Other ideas could be green oil (chive or a mix), some kind of Parmesan crisp or mushroom crisp, or even just a more robust salad on top could also work great
Keep it up!!