We are a pastry café and we are participating in a local competition.
We choose this dessert because it s our best seller.
Imitation manguo :
– Sable coco
– Dacquoise coco
– Insert manguo curuba(sort of local passionfruit) with cubes de manguo
– bavaroise curuba
– cacao butter for the outside.
– we spray coco water for thé finish
On left side are all main ingredients we use.
We recently opened, i had a more traditional restaurant dessert in mind, but no time for the organisation.
The goal of the comprtition is for people to know us, but i kind of feel it lacks something to be considered as a restaurant dessert.
I thougt about breaking thé Shell and putting a quenelle of coco sorbet, or putiing a coco salsa while servíng it.
Any suggestions/imprivements are welcome!
Ps : The paint isnt perfect due to a very low cost spray gun
by Certain-Entry-4415
16 Comments
Gonna have to change whatever’s going on on the left side to look more like food
The perspective / background is making my brain hurt. Is this plate standing upright on its edge somehow?
First of all, don’t stand it on it’s side.
You can make it a more restaurant dessert by not serving me a fucking unprepared mango. I paid 30 bucks for this!
Is kinda funny to me- I did a brief stint in art school and one thing I liked doing on my color drawings was palette swatches down the side like that. Id enjoy it more if they were perfect squares. I actually like it from a design perspective
Mm I want to try it! I’m not a fan of the plate color but maybe others are. I like the concept -the ingredients on the side. I, too, am confused by how it seems to be defying gravity!
It looks beautiful your mango dessert
Delete the left hand side completely.
Mango in the middle of the plate by itself.
Does it taste better than it looks?
lol what the fuck this is awesome.
Do the things on the side add flavor? If not ditch it. Hard to suggest much without knowing what it is. Maybe plate without the stuff on the left. Plate it on top of a sauce of some kind and sprinkle something with texture on top. Oh, oh no-do those two things above AND leave the stuff on the left placed in the sauce but cut more precisely.
Plate needs more life it’s all just sitting there in its perfect spot like it’d be a shame to move ce any of it idk how to fix this tho maybe scatter the left more or if that’s ice cream you could smear it a little
Are all those little elements on the left, INSIDE the main dessert? (If they’re not, they should be, otherwise wtf is inside it?)
If they are, then get rid of them off the side of the plate, no one cares.
Move the main feature to a proper bowl for a dessert, in this case MUCH smaller, centre it, and just let the customer break into it to find the (hopefully) perfectly prepared elements inside. A dessert like this is a visual/brain surprise with the act of breaking into it, part of the design of the dish… just let them break into it without seeing what’s inside it first.
Trial some new plates but the main part itself is great, with the shit on the side dropped
Is that the viral mango ice cream?
If it isn’t, I would be so bummed. There are too many accompaniments here. It’s like you are trying to say “we’re sorry this is so half assed, here’s a bunch of extra as an afterthought.” Just put a nice puree or gelee underneath in a complimentary color/flavor….you’re going to need to if you stick with this plate choice.
I think you need a dark plate and for the lined up ingredients to be neater.
I love both the concept and the presentation otherwise (even/especially the uneven coloring job!)
Since you are going for a “swatch” kind of thing, without textual explanation, I get white, probably mango (given the item on the right), caramel?, no clue, no clue, maybe some sort of herb. The problem you are having is the left isn’t descriptive of the right. I would scrap the idea of showing ingredients if they aren’t fully self explanatory. Several of those items could be anything. Typically, to demonstrate composition of a dish, you would use either the whole food item or something representative of it (like for passionfruit, the pulp is identifiable). If you can’t use a whole ingredient for representation, I’d use a recognizable piece of it.
What is the competition? For the finished plate or the case? This doesn’t explain the desert. If it’s suppose to be what’s served, it needs a different approach. I’m assuming it’s not. I’d probably just put cocoa beans and something to represent passionfruit (the internal seed structure and gel) along with the finished dessert to get across the ingredients. Those would be more recognizable. If it’s for serving, I’d take the non-mango components and make complementary components for those, like coconut shavings would be pretty obvious, if you put a few of them on the plate.