Steak tartare,langoustine,parsley creme, piccalilly sorbet, onion crisp and a smoked soy vinaigrette
Steak tartare,langoustine,parsley creme, piccalilly sorbet, onion crisp and a smoked soy vinaigrette
by jer11111
10 Comments
WhatsTheGoalieDoing
No feedback other than I love it.
Classic_Show8837
That’s amazing.
Chef tell me about the white layer
ForemanNatural
Can we see it from a couple of different angles?
Otherwise, this is probably AI.
InsideAd2490
How’d you make the onion crisp?
pomegranate7777
That’s beautiful, and I love the combination of flavors and textures. This would be fun to eat and delicious as well.
MissMurderpants
This is really lovely and reminds me of a dish I had at Le Bec Fin in Philadelphia before it closed.
This looks more amazing!! I bet it’s yummy
chipper12398
Would love to eat this. Very beautiful and inviting. Elegant.
NYEDMD
Basically perfect. Hard to tell with certainty, but I guess you say the plate is too large. You could obviously use a smaller one, or increase the size of the vinaigrette circle; maybe even a starburst pattern?
Again, small stuff. 9/10 — easily — just as it is. Great job!
ThornmaneTreebeard
Long time lurker, first time commenter. So, this looks amazing, the food here always looks amazing. But like, way out of my league. So, I have a few questions:
How exactly do I eat this without looking like a hayseed?
How many courses are usually served with something like this?
Is it OK to be hungry after eating like 10 courses?
Thank you in advance for baring with my ignorance.
10 Comments
No feedback other than I love it.
That’s amazing.
Chef tell me about the white layer
Can we see it from a couple of different angles?
Otherwise, this is probably AI.
How’d you make the onion crisp?
That’s beautiful, and I love the combination of flavors and textures. This would be fun to eat and delicious as well.
This is really lovely and reminds me of a dish I had at Le Bec Fin in Philadelphia before it closed.
This looks more amazing!! I bet it’s yummy
Would love to eat this. Very beautiful and inviting. Elegant.
Basically perfect. Hard to tell with certainty, but I guess you say the plate is too large. You could obviously use a smaller one, or increase the size of the vinaigrette circle; maybe even a starburst pattern?
Again, small stuff. 9/10 — easily — just as it is. Great job!
Long time lurker, first time commenter. So, this looks amazing, the food here always looks amazing. But like, way out of my league. So, I have a few questions:
How exactly do I eat this without looking like a hayseed?
How many courses are usually served with something like this?
Is it OK to be hungry after eating like 10 courses?
Thank you in advance for baring with my ignorance.
Phenomenal. Well done chef.