Inspired by Eric Frechon from 3 Michelin star Epicure, Paris
tactican
Sounds great, and mostly looks great too but I would make sure the food fits on the plate with some margin. With this plate and food, I’d cut the leek assembly into smaller sections so they all fit.
DandyElLione
Needs a different plate. Long rectangle. That or cut the leek diagonally in half and lay it side by side. As is, it’s way too messy.
Cocobro_DaddyYi
Are the abductor muscles still on the scallops?
Slaphappyfapman
This looks like a pretty great concept and has a lot of promise. I too would lose the abductor muscle and the leek root.
Also, less is generally always more, you only really need the whole leek on the plate, maybe with some garnish but the garnish should not be the same things that are in the leek.
You could also plate the leek upside down so it is a surprise when the person discovers what is inside.
Looks pretty well cooked and I bet it is delicious! Keep it up!!
fckusoftly
Honestly I’m shocked at all the positive feedback on this.
6 Comments
Inspired by Eric Frechon from 3 Michelin star Epicure, Paris
Sounds great, and mostly looks great too but I would make sure the food fits on the plate with some margin. With this plate and food, I’d cut the leek assembly into smaller sections so they all fit.
Needs a different plate. Long rectangle. That or cut the leek diagonally in half and lay it side by side. As is, it’s way too messy.
Are the abductor muscles still on the scallops?
This looks like a pretty great concept and has a lot of promise. I too would lose the abductor muscle and the leek root.
Also, less is generally always more, you only really need the whole leek on the plate, maybe with some garnish but the garnish should not be the same things that are in the leek.
You could also plate the leek upside down so it is a surprise when the person discovers what is inside.
Looks pretty well cooked and I bet it is delicious! Keep it up!!
Honestly I’m shocked at all the positive feedback on this.