Potato Pavé feels like it’s missing something. Advise welcome.
by ghostbaker666
8 Comments
Acceptable-Hope-
I like chopped chives, but a lot of people here don’t 😅 also putting some vegetable powder, maybe spinach? on the plate first gives it some dimension.
Chef_MSWC
I was thinking a darkish colored sauce. Something lto contrast with the dark plate but not too dark that it overshadows the potato pave
MemesSoldSeparately
Potato pavé? Try a carrot purée under it or even a green basil/pesto. Some kind of purée or sauce under it. Maybe a gastrique?
moogsauce
Little caviar? I like the other thoughts of a dark gastrique and veggie powder
flufferfail
some black or dark brown- dark brown sauce on bottom or black fish eggs on top. Or even a signature thing ring of sauce around it – edit spelling mistake
TheRauk
What does what you have taste like? Seems dry/basic to me where some sort of sauce/purée would be warranted. Can’t tell because can’t taste.
Seraphangel777
I agree with most of the comments. Imo, the potato needs a lil something more to accent the starch lest it come across as dry. What about a bechamel or a cheese? Still, looks delicious.
sagefairyy
Caviar or anything round to break apart the geometrics, maybe round purple daikon. Also maybe glaze around.
8 Comments
I like chopped chives, but a lot of people here don’t 😅 also putting some vegetable powder, maybe spinach? on the plate first gives it some dimension.
I was thinking a darkish colored sauce. Something lto contrast with the dark plate but not too dark that it overshadows the potato pave
Potato pavé? Try a carrot purée under it or even a green basil/pesto. Some kind of purée or sauce under it. Maybe a gastrique?
Little caviar? I like the other thoughts of a dark gastrique and veggie powder
some black or dark brown- dark brown sauce on bottom or black fish eggs on top. Or even a signature thing ring of sauce around it – edit spelling mistake
What does what you have taste like? Seems dry/basic to me where some sort of sauce/purée would be warranted. Can’t tell because can’t taste.
I agree with most of the comments. Imo, the potato needs a lil something more to accent the starch lest it come across as dry. What about a bechamel or a cheese? Still, looks delicious.
Caviar or anything round to break apart the geometrics, maybe round purple daikon. Also maybe glaze around.