My attempt at an amuse-bouche for a 3-course plated dinner for some lovely friends. I wish my hands didn’t get so shaky plating the sauces ;-; I’ve still got a long way to go in terms of getting better but wanted to share for some feedback! :))
by nachotwan
7 Comments
Looks good, only thing I’d say is the way the cream is smeared looks a little strange.
Egg salad is kind of a tricky thing to eat with a fork. I’d love to see this piled on the wonton, or perhaps all of it tucked into an endive leaf
Omg yesss r/stonerfood would love this
I like seeing something as ordinary as egg salad taken to new heights.
You are correct, the smear is a little bit of a mess but overall you are onto something here. As an amuse, this makes sense to me. May I please have two wontons.
Did you just empty the fridge for this dish? Where are the flavor combos coming from?
An amuse bouche is one bite. Scale it down and try building it on the crisp.
Not here to shoot you down, but, by definition, that is not an amuse bouche