Chicken breast with carrot puree, aji verde, and garlic butter cauliflower and shallots
Chicken breast with carrot puree, aji verde, and garlic butter cauliflower and shallots
by Comprehensive_Pin231
4 Comments
Dismal_Equivalent_68
The plating is cute. I’d like you to beat that meat…looks really clunky from this view. What is the tuille thing made of.
lastinglovehandles
The dish is disjointed. Whats with cafeteria garnish on the chicken? Bring the elements together. The way it’s currently composed I’m only looking at the tuile and shallots.
PM_ME_Y0UR__CAT
Some slice work on the chicken may add appeal.
Either chop in half diagonally and stack, or do neat slices.
The curve on the orange purée… doesn’t make sense geometrically to me. I would do either a straight line, or bigger consistent curve
Thin_Locksmith6805
Looks delicioius! The puree would look good in the middle with the chicken on top. The aji verde drops along the edges with a little smear towards the middle. We eat with our eyes first! Bon Appetit!
4 Comments
The plating is cute. I’d like you to beat that meat…looks really clunky from this view. What is the tuille thing made of.
The dish is disjointed. Whats with cafeteria garnish on the chicken? Bring the elements together. The way it’s currently composed I’m only looking at the tuile and shallots.
Some slice work on the chicken may add appeal.
Either chop in half diagonally and stack, or do neat slices.
The curve on the orange purée… doesn’t make sense geometrically to me. I would do either a straight line, or bigger consistent curve
Looks delicioius! The puree would look good in the middle with the chicken on top. The aji verde drops along the edges with a little smear towards the middle. We eat with our eyes first! Bon Appetit!