Update to my previous post…thanks for all the suggestions…although the pepper sauce is a bit messy I’m quite happy with it all. Mornay sauce under the pave potatoes and they are topped with a roasted red pepper coulis, baby arugula tossed in olive oil and lemon juice and some slightly candied lemon zest.
by BossBechamel
1 Comment
Doesn’t look bad. Like the colors. But my teacher in culinary school (former multiple Michelin) always said that the rim of the plate belongs to the wait staff, not the cooks. So despite you acknowledging the ‘messiness’ according to the classical French education I’ve had the problem is the location of the sauce not the presentation.