Number 2 looks the cleanest to me. What’s the dark sauce?
jfleurs
What’s up with those apple slices?
faucetpants
I’d say 4, probably is the most cohesive.
agmanning
Plate One.
It’s a terrine. It’s not meant to be overwrought.
Chefmeatball
Plate 3 looks like a skid mark.
Are the apples dehydrated? They look sad as well
Maybe dots intermingled with plate 3 would look better and embrace the chaos.
SmokedBeef
2 but I wouldn’t put the burnt apple puree on top of the terrine in case the puree isn’t universally enjoyed
BostonFartMachine
Plate 1. How do you intend people to eat it? I would not like using a knife and fork to cut terrine, fork a cube of brioche and smear apple sauce on it.
Give me sliced bread I can dab a slice of terrine and sauce and pick up with my fingers. That’s plate 1.
Aside: Not a fan of the parsley throughout. Garnish wise I feel like a fennel frond is prettier and more complimentary flavor wise to pork terrine and apples.
ConjeturaUna
I find 3 to be the best, although the goop in the middle is excessive.
JunglyPep
Definitely plate one. Simple but elegant.
MSHinerb
Think my preference is 4, but the large dot is out of place.
Littlegrayfish
I like plate 1, just make really clean cuts on the bread and get it thick like all the others.
Schmidisl_
Definitely 1. two is also good, but 3 and 4 look messy
12 Comments
Number 2 looks the cleanest to me. What’s the dark sauce?
What’s up with those apple slices?
I’d say 4, probably is the most cohesive.
Plate One.
It’s a terrine. It’s not meant to be overwrought.
Plate 3 looks like a skid mark.
Are the apples dehydrated? They look sad as well
Maybe dots intermingled with plate 3 would look better and embrace the chaos.
2 but I wouldn’t put the burnt apple puree on top of the terrine in case the puree isn’t universally enjoyed
Plate 1.
How do you intend people to eat it? I would not like using a knife and fork to cut terrine, fork a cube of brioche and smear apple sauce on it.
Give me sliced bread I can dab a slice of terrine and sauce and pick up with my fingers. That’s plate 1.
Aside: Not a fan of the parsley throughout. Garnish wise I feel like a fennel frond is prettier and more complimentary flavor wise to pork terrine and apples.
I find 3 to be the best, although the goop in the middle is excessive.
Definitely plate one. Simple but elegant.
Think my preference is 4, but the large dot is out of place.
I like plate 1, just make really clean cuts on the bread and get it thick like all the others.
Definitely 1. two is also good, but 3 and 4 look messy