Langoustine, asparagus, saffron vanilla sauce, black garlic, sudachi and puffed quinoa.
Just a quick question to see what people prefer, I like the first plate and my chef recommends the 2nd plate.
Which plate do you guys like
by Iaaammmmdarthmaull
29 Comments
dovtrestman
How many courses on the tasting, that dictates the oz of protein served
girlsgaysandtheys
Personally I think the first plate looks much more clean.
The second plate looks like they forgot they also needed to put the asparagus on the plate and said “that’ll do” after throwing it on.
BRAX7ON
Neither. I would try a third plate.
ChefNorCal
I like the first one better
Bourbon_Hymns
You’re right, your chef’s wrong
monkey_trumpets
I’m sorry a dog barfed on your plate.
SkipsH
2nd plate is just touching tips right? So it’s not gay?
panic_ye_not
This looks really unappetizing, and it’s not just about the arrangement of the ingredients.
– The brown foam on the white plate is eerily reminiscent of bodily fluids. Urine, vomit, etc – The bits and pieces on the asparagus stick make it look like it was dropped on the floor
luqnhass
I swear I didn’t see a dick shaped like that langoustine 😭
Chefmeatball
First plate looks better, but that foam looks like something my dog throws up after eating grass
greentealatte93
I like the 2nd more. (Amateur, non chef here)
ScrotumFlavoredCandy
Out of the two, I like the first one…. but I’m not a fan of foam at all.
harboring_
Aesthetically, the first. Overall, that foam looks incredibly unappetizing.
Burn_n_Turn
First
ArtisanArdisson
I love the first plate. It’s very modern and clean looking. Tasting menu worthy
Over-Director-4986
I hate foam. But, lemme tell ya how *enchanting* that asparagus decoration is….it’s fucking ✨enchanting✨.
I also like the first plating better. Clean.
BogesMusic
Definitely the 1st plate. I’m usually not a fan of textured plates but that is just elegant. And I’m not against the foam as much as everyone else. I will question the decision to keep the tail on though. Not sure if there is a right or wrong. I usually follow the idea that everything on the plate should be edible – but I think it’s fine for there to be rare exceptions – as long as it’s done with intention and careful consideration.
My real critiques are this: 1) The black garlic puree(?) looks a bit dry/stiff… Could be a bit looser / thinned out?
2) Why are there 2 tails in the 2nd pic? Is it actually double the langoustine portion?
Beginning_Art_7749
I’d certainly choose the first one, but it looks a little small to me, perhaps a slightly smaller plate would do
2730Ceramics
Obviously first place is much better but it still has a number of significant issues.
First – and this is a personal opinion, lose the tail. I don’t put anything on a plate people cannot eat.
Second – the asparagus needs to be brushed with something; it looks dull and, tbh, slightly oxidized. Some nice olive oil, hazelnut oil, whatever fits.
Third – the flowers and seeds on the aspragus look haphazard. If you’re going to go this far into tweezerfood(tm), you need to commit to precision. In this case these seem to have been strewn about in some attempt at alternation. There is clearly a gel there designed to help with adhesion and it’s quite visible and not particularly attractive. I’d dip the base of each flower in the gel and adhere that way, or dot the gel rather than pipe it.
Fourth – the foam is nice but I’d want to see at least a bit of the actual sauce. And maybe a little more around/under the shrimp and asp, just t ground the dish. A tone sur tone with some oil would not be out of place here.
k2718
Love the concept of the dish. Both look delicious. I think you can do better than either layout. The first is a bit too symmetric. The second…not sure I like the foam covering the langoustine.
Apparently people don’t like the way the foam looks but it looks tasty to me.
Bjsgang
I really enjoy the first plate! I’d be happy to be served that plate
Cool_Share2602
Lose the tail. Nothing inedible on the plate. The 1st one looks better imo
BostonFartMachine
How long has it been since we’ve had foam?
Foam will never be cool.
jj9545
Not-consulted adult joining the conversation when my opinion may be violating the rules, I agree with the person who said there is too much foam.
DickRiculous
I had a very similar dish at a 3 Michelin star restaurant in Paris called Epicure. I like #2. I think it’s more visually appealing. The first one feels like too much negative space in the middle.
RubyDax
This is exceptionally adorable. But I think maybe a mix? Layout 2 on plate 1?
Illustrious_Sign_872
OMG, I HATE, LOATHE, and most verily DESPISE foam. It looks like someone spit on the food. But that’s just me, and I’m sure I’ll get a thousands downvotes for this. But this is the horse I’m willing to die on.
Plus_Solid5642
Unless that sauce punches so hard that foaming it helps dull the flavor a bit, don’t foam it. The first plating is more visually appealing to me than the second.
spankmepaprika
Did you flute a piece of asparagus? Howed you spiral it like that
29 Comments
How many courses on the tasting, that dictates the oz of protein served
Personally I think the first plate looks much more clean.
The second plate looks like they forgot they also needed to put the asparagus on the plate and said “that’ll do” after throwing it on.
Neither. I would try a third plate.
I like the first one better
You’re right, your chef’s wrong
I’m sorry a dog barfed on your plate.
2nd plate is just touching tips right? So it’s not gay?
This looks really unappetizing, and it’s not just about the arrangement of the ingredients.
– The brown foam on the white plate is eerily reminiscent of bodily fluids. Urine, vomit, etc
– The bits and pieces on the asparagus stick make it look like it was dropped on the floor
I swear I didn’t see a dick shaped like that langoustine 😭
First plate looks better, but that foam looks like something my dog throws up after eating grass
I like the 2nd more. (Amateur, non chef here)
Out of the two, I like the first one…. but I’m not a fan of foam at all.
Aesthetically, the first. Overall, that foam looks incredibly unappetizing.
First
I love the first plate. It’s very modern and clean looking. Tasting menu worthy
I hate foam. But, lemme tell ya how *enchanting* that asparagus decoration is….it’s fucking ✨enchanting✨.
I also like the first plating better. Clean.
Definitely the 1st plate. I’m usually not a fan of textured plates but that is just elegant. And I’m not against the foam as much as everyone else. I will question the decision to keep the tail on though. Not sure if there is a right or wrong. I usually follow the idea that everything on the plate should be edible – but I think it’s fine for there to be rare exceptions – as long as it’s done with intention and careful consideration.
My real critiques are this:
1) The black garlic puree(?) looks a bit dry/stiff… Could be a bit looser / thinned out?
2) Why are there 2 tails in the 2nd pic? Is it actually double the langoustine portion?
I’d certainly choose the first one, but it looks a little small to me, perhaps a slightly smaller plate would do
Obviously first place is much better but it still has a number of significant issues.
First – and this is a personal opinion, lose the tail. I don’t put anything on a plate people cannot eat.
Second – the asparagus needs to be brushed with something; it looks dull and, tbh, slightly oxidized. Some nice olive oil, hazelnut oil, whatever fits.
Third – the flowers and seeds on the aspragus look haphazard. If you’re going to go this far into tweezerfood(tm), you need to commit to precision. In this case these seem to have been strewn about in some attempt at alternation. There is clearly a gel there designed to help with adhesion and it’s quite visible and not particularly attractive. I’d dip the base of each flower in the gel and adhere that way, or dot the gel rather than pipe it.
Fourth – the foam is nice but I’d want to see at least a bit of the actual sauce. And maybe a little more around/under the shrimp and asp, just t ground the dish. A tone sur tone with some oil would not be out of place here.
Love the concept of the dish. Both look delicious. I think you can do better than either layout. The first is a bit too symmetric. The second…not sure I like the foam covering the langoustine.
Apparently people don’t like the way the foam looks but it looks tasty to me.
I really enjoy the first plate! I’d be happy to be served that plate
Lose the tail. Nothing inedible on the plate. The 1st one looks better imo
How long has it been since we’ve had foam?
Foam will never be cool.
Not-consulted adult joining the conversation when my opinion may be violating the rules, I agree with the person who said there is too much foam.
I had a very similar dish at a 3 Michelin star restaurant in Paris called Epicure. I like #2. I think it’s more visually appealing. The first one feels like too much negative space in the middle.
This is exceptionally adorable. But I think maybe a mix? Layout 2 on plate 1?
OMG, I HATE, LOATHE, and most verily DESPISE foam. It looks like someone spit on the food. But that’s just me, and I’m sure I’ll get a thousands downvotes for this. But this is the horse I’m willing to die on.
Unless that sauce punches so hard that foaming it helps dull the flavor a bit, don’t foam it. The first plating is more visually appealing to me than the second.
Did you flute a piece of asparagus? Howed you spiral it like that