That’s really pretty. Not too busy at all. I hate coconut and I’d try it.
yulian182
Looks amazing chef, coconut is very underrated ingredient imo it can be both beautiful and delicious never thought on paring it with kiwi
Blatblatblat
Looks great. Only thing for me is the quenelle of sorbet is a bit large and hides the sorbet in coconut shape. It’s a really clever idea so I think you should try to make it more present in the dish.
CapybaraForever
Just wanted to say this looks really pretty and sounds so appetizing my stomach grumbled
akuba5
decrease quenelle size by 10-20%
Dumbsterphire
Who else thought it was a hard-boiled egg at first glance?
JustineDelarge
Beautiful. Great composition and choice of plate.
badbaklava
Beautiful plate, I would increase the amount of chocolate soil on the right side of the plate by 10-15% and place the smaller quenelle in the extended soil.
ecarbon24
That plate is amazing, frames the food perfectly
higherthanheels
Looks absolutely incredible. I feel like the quenelle could benefit from a small garnish but other than that no notes. I want to eat it!!
Unfair_Holiday_3549
Looks great. How much does the actual plate cost?
tenderlittlenipples
Flower over lapping the rim at the top is triggering but apart from that excellent work chef …
Beautiful presentation, a wise chef once said quote “Keep the rim play to the fuckin bedroom , no ass play in the kitchen chef ” ..
I never forgot it ..
annie_b666
Looks amazing! And sounds so delicious. Great job
MrWrym
I’m a decent cook, but I’ll never get to this level of creative plating. Great fucking work chef!
Dent8556
Maybe a couple chocolate stripes across the sorbet!
15 Comments
That’s really pretty. Not too busy at all. I hate coconut and I’d try it.
Looks amazing chef, coconut is very underrated ingredient imo it can be both beautiful and delicious never thought on paring it with kiwi
Looks great. Only thing for me is the quenelle of sorbet is a bit large and hides the sorbet in coconut shape. It’s a really clever idea so I think you should try to make it more present in the dish.
Just wanted to say this looks really pretty and sounds so appetizing my stomach grumbled
decrease quenelle size by 10-20%
Who else thought it was a hard-boiled egg at first glance?
Beautiful. Great composition and choice of plate.
Beautiful plate, I would increase the amount of chocolate soil on the right side of the plate by 10-15% and place the smaller quenelle in the extended soil.
That plate is amazing, frames the food perfectly
Looks absolutely incredible. I feel like the quenelle could benefit from a small garnish but other than that no notes. I want to eat it!!
Looks great. How much does the actual plate cost?
Flower over lapping the rim at the top is triggering but apart from that excellent work chef …
Beautiful presentation, a wise chef once said quote “Keep the rim play to the fuckin bedroom , no ass play in the kitchen chef ” ..
I never forgot it ..
Looks amazing! And sounds so delicious. Great job
I’m a decent cook, but I’ll never get to this level of creative plating. Great fucking work chef!
Maybe a couple chocolate stripes across the sorbet!