Chicken breast with sage-chicken skin crumble, green onion segments, beurre blanc, chicken liver paté and pine sprouts.
How did I do plating wise?
by lofaszkapitany
8 Comments
Philly_ExecChef
Concept is good, plate is attractive, but that pate piping Is unappealing. Perhaps thin it out and pass it through a mesh so it runs smoother.
call_me_orion
Aren’t those spruce tips not pine?
elijha
Agreed that the uneven piping on the pâté is not great and evokes some unappetizing images. The crumble on the chicken also looks a bit sloppy. The placement of the spruce tips could also be a bit more intentional (if that’s even the right choice of greenery—not sure I’m convinced about that). Fix those couple things and it’s a very nice plate.
Beautiful concept! Only thing i would say is you gotta clean up the piping and the chicken could have been cut more cleanly. You inspired me to make something similar. Great job.
WhatAnAbsoluteCu
The piping aside….where’s the chicken breast? I see a sliver the size of 2 nuggets or a tender.
Also, chicken liver patè _with_ chicken?
All over the place with no rhyme or reason tbh
citrus_sugar
I feel like I’m going to sit in that log over looking Butter Lake and Kermit the Frog will come out and we’ll sing a song.
It’s too thought provoking to eat almost haha.
ThermoNuclearPizza
Chicken looks a little over and you gotta clean up the pate as others have said
Char those sprouts and let the aromatic oils out as well.
8 Comments
Concept is good, plate is attractive, but that pate piping Is unappealing. Perhaps thin it out and pass it through a mesh so it runs smoother.
Aren’t those spruce tips not pine?
Agreed that the uneven piping on the pâté is not great and evokes some unappetizing images. The crumble on the chicken also looks a bit sloppy. The placement of the spruce tips could also be a bit more intentional (if that’s even the right choice of greenery—not sure I’m convinced about that). Fix those couple things and it’s a very nice plate.
Yesterday I gave a pretty hard time to [this dish](https://www.reddit.com/r/CulinaryPlating/s/NayFvf4YEc). I think your plate has very similar elements, but by comparison is plated with a lot more refinement.
Beautiful concept! Only thing i would say is you gotta clean up the piping and the chicken could have been cut more cleanly. You inspired me to make something similar. Great job.
The piping aside….where’s the chicken breast? I see a sliver the size of 2 nuggets or a tender.
Also, chicken liver patè _with_ chicken?
All over the place with no rhyme or reason tbh
I feel like I’m going to sit in that log over looking Butter Lake and Kermit the Frog will come out and we’ll sing a song.
It’s too thought provoking to eat almost haha.
Chicken looks a little over and you gotta clean up the pate as others have said
Char those sprouts and let the aromatic oils out as well.