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Safran brioche, catfish tartar with pear, pickeled ginger cream, eggplant canoli, fried eggplant peel, nolly prat caviar and dill oil
In Culinary Plating

Safran brioche, catfish tartar with pear, pickeled ginger cream, eggplant canoli, fried eggplant peel, nolly prat caviar and dill oil


Safran brioche, catfish tartar with pear, pickeled ginger cream, eggplant canoli, fried eggplant peel, nolly prat caviar and dill oil

by GermanBrocclie

12 Comments

  1. SlippyBoy41

    Interesting flavors and well plated.

  2. Reasonable-Parsley36

    Too much brown for me. The filling of the cannoli looks like rotten banana.

  3. awesometown3000

    The concept is really nice but I would like to see some brighter colors, it’s being dominated slightly by that grey-brown eggplant color.

  4. Weird_Vegetable_4441

    I’d do a smaller cannoli (like spring roll style) and showcase the tartar more. I barely see it

  5. Sure_Zebra_4130

    What’s the fish marinated in? It seems very dark

  6. RainMakerJMR

    Are people eating catfish raw these days? Personally I would not. Parasites are no joke with freshwater fish.

  8. GermanBrocclie

    Catfish and eggplant was mandatory, the catfish tartar was fried (raw isnt tasty)

  9. ranting_chef

    Is that catfish freshwater? I was always told that’s a no-no because of parasites.

  12. lightsout100mph

    Huge difference in the two pics . It’s well done and in the well lit pic looks great , the other pic is normal Lighting .

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