Brill & squid, young cabbages marinated with roasted yeast vinaigrette, chervil root puree, squid dashi & fermented cabbage beurre blanc.
Brill & squid, young cabbages marinated with roasted yeast vinaigrette, chervil root puree, squid dashi & fermented cabbage beurre blanc.
by martijndefauw
6 Comments
hesonthemoon
Beauty, id try for the ying and yang with the 2 liquids but that’s just me
Tiny-Friendship8527
It sounds good, and it kind of has that ying and yang look going for it. The ingredients sound great and it is beautiful until you zoom in.
My main issue is when you zoom in, the white sauce is foam and the broth sauce isn’t strained and clear. So you have a spitty looky sauce contrasted with a broth that has random chunks floating in it.
I don’t mean to be rude, I just have a issue with textures. The components sound great and it is very pretty until zooming in.
CoupDeGrassi
Ok. Sounds fun. Flavours…interesting, cant say Ive roasted yeast but I can imagine, assuming u mean nutritional yeast.
Fermented cabbage…lacto ferment? how close is it to sauerkraut? Kraut brine in a beurre blanc makes sense.
Is the nasturtium necessary?
It is hard to identify the core components of the dish.
Mohowl_
Looks great! I like the vinaigrette idea. Texture wise, it sounds like it is all soft. Personally I find most meals need varied textures, but that’s me
SkepticITS
It’s nice, but I don’t think it’s your best work. In my opinion, you’ve cheated this one a little bit by taking a relatively zoomed out photo with a lot of other items in shot. The composition is really cute, as it always is from you, but in this case it’s not showing the dish sufficiently. You’re also not capturing the guest’s POV from so far out, unless your guest has micropsia.
In terms of the plating itself, everything is just a little less tidy than your work usually. The leaves are half in the dashi, half out, the squid garnish is a little scrappy, and that’s before you even get to the weirdness of eating a puree with a foam and a broth.
Sherbourne-for-this
When you’re trying to take a photo of food… Try to actually take a photo of the food.
6 Comments
Beauty, id try for the ying and yang with the 2 liquids but that’s just me
It sounds good, and it kind of has that ying and yang look going for it. The ingredients sound great and it is beautiful until you zoom in.
My main issue is when you zoom in, the white sauce is foam and the broth sauce isn’t strained and clear. So you have a spitty looky sauce contrasted with a broth that has random chunks floating in it.
I don’t mean to be rude, I just have a issue with textures. The components sound great and it is very pretty until zooming in.
Ok. Sounds fun. Flavours…interesting, cant say Ive roasted yeast but I can imagine, assuming u mean nutritional yeast.
Fermented cabbage…lacto ferment? how close is it to sauerkraut? Kraut brine in a beurre blanc makes sense.
Is the nasturtium necessary?
It is hard to identify the core components of the dish.
Looks great! I like the vinaigrette idea. Texture wise, it sounds like it is all soft. Personally I find most meals need varied textures, but that’s me
It’s nice, but I don’t think it’s your best work. In my opinion, you’ve cheated this one a little bit by taking a relatively zoomed out photo with a lot of other items in shot. The composition is really cute, as it always is from you, but in this case it’s not showing the dish sufficiently. You’re also not capturing the guest’s POV from so far out, unless your guest has micropsia.
In terms of the plating itself, everything is just a little less tidy than your work usually. The leaves are half in the dashi, half out, the squid garnish is a little scrappy, and that’s before you even get to the weirdness of eating a puree with a foam and a broth.
When you’re trying to take a photo of food… Try to actually take a photo of the food.