I get what you’re going for, but that’s not quite it.
Looks delicious but not refined
crescentdoom
I’d rethink the pea puree. This whole plate will eat better with different textures and you’ll find it easier to make look nice.
BRAX7ON
It feels very clunky. The plate is too small for the chop. And I would probably go with a more rustic style
Wonderful-Driver4761
Clean the bone and garnish with chopped parsley. Kinda looks like someone took a turd onto the plate.
BrobBlack
As a humble diner it feels like you are in between styles. I would prefer an all rustic plate the meat already looks delicious. If it is going to be refined, then you have to commit to that direction and refine the plate entirely. I would crush it though.
silaber
A fresh blackberry with a bit of gastrique would add some much needed acidity and pop on the plate
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It’s probably tasty, but it really doesn’t look good overall. Your purrees look moldy if you don’t know what they are.
-The lamb looks messy with all the vegetables sticking to it. At the very least clean the bone.
-Don’t make weird circles with your polenta and pea purree. That can work, but only if everything looks very smooth and clean, or if you’re serving a rustic looking soup.
-Just plate the polenta and pea purree cleanly beside each other or in small bowls, depending on how you want your guests to eat.
-Find a way to make the juices leaking from the meat less visible.
-whats the green oil on the rim? Is it on purpose?
-clean the splashes on the side of the plate
SkepticITS
Fucking hideous. I’m really sorry. A pretty classic method in French cooking is to remove the large pieces of meat after braising, strain the small solids out, and then make your sauce from the liquid, reintroducing fresh solids as garnish. You desperately need to do that, because at the moment it looks like your shank has fallen into a fresh turd.
When you make your sauce, you can then sort out things like colour and shine. In general, adding reduced wine and then mounting with butter will be enough. But you can also finish with fresh herbs, mustard, etc.
The green/beige combo looks especially bad at the moment because of how dirty the meat looks. Solve one and then reassess the other.
10 Comments
I thought this was a turtle lol
I get what you’re going for, but that’s not quite it.
Looks delicious but not refined
I’d rethink the pea puree. This whole plate will eat better with different textures and you’ll find it easier to make look nice.
It feels very clunky. The plate is too small for the chop. And I would probably go with a more rustic style
Clean the bone and garnish with chopped parsley. Kinda looks like someone took a turd onto the plate.
As a humble diner it feels like you are in between styles. I would prefer an all rustic plate the meat already looks delicious. If it is going to be refined, then you have to commit to that direction and refine the plate entirely. I would crush it though.
A fresh blackberry with a bit of gastrique would add some much needed acidity and pop on the plate
It’s probably tasty, but it really doesn’t look good overall. Your purrees look moldy if you don’t know what they are.
-The lamb looks messy with all the vegetables sticking to it. At the very least clean the bone.
-Don’t make weird circles with your polenta and pea purree. That can work, but only if everything looks very smooth and clean, or if you’re serving a rustic looking soup.
-Just plate the polenta and pea purree cleanly beside each other or in small bowls, depending on how you want your guests to eat.
-Find a way to make the juices leaking from the meat less visible.
-whats the green oil on the rim? Is it on purpose?
-clean the splashes on the side of the plate
Fucking hideous. I’m really sorry. A pretty classic method in French cooking is to remove the large pieces of meat after braising, strain the small solids out, and then make your sauce from the liquid, reintroducing fresh solids as garnish. You desperately need to do that, because at the moment it looks like your shank has fallen into a fresh turd.
When you make your sauce, you can then sort out things like colour and shine. In general, adding reduced wine and then mounting with butter will be enough. But you can also finish with fresh herbs, mustard, etc.
The green/beige combo looks especially bad at the moment because of how dirty the meat looks. Solve one and then reassess the other.
Splash of chopped parsley on the meat😉