Chicken roulade filled with spinach-garlic feta, pan fried zucchini, beurre blanc, green mint oil and an herb bouquet
The flavours were great and there was a balance in flavours. But the plating just felt too gimmicky and artificial (if that makes sense), what could I improve on in terms of plating?
by lofaszkapitany
2 Comments
Philly_ExecChef
I don’t dislike the zucchini triangle, but the trio of roulade cuts and that triangle make for pretty dated geometry.
I’d consider refining the zucchini cuts and reducing to a singular roulade slice, centered
grabmebytheproton
Chicken on the side makes it look like a side. I agree that the geometry is a bit dated and I just don’t know about that bouquet
2 Comments
I don’t dislike the zucchini triangle, but the trio of roulade cuts and that triangle make for pretty dated geometry.
I’d consider refining the zucchini cuts and reducing to a singular roulade slice, centered
Chicken on the side makes it look like a side. I agree that the geometry is a bit dated and I just don’t know about that bouquet