yes the white asparagus is….phallic to say the least 😅
(from bottom to top):
white & green asparagus coins, pickled ramp gribiche, soil of dehydrated nicois olives+breadcrumbs+fried shallot, turnip, radish, white & green asparagus, carrot & snap pea, maldon
by markusdied
7 Comments
why white and green asparagus? isn’t that redundant
I just…don’t like it. I’m a nobody with no experience, but it looks very unappealing all lined up like that. I feel like there is an opportunity to celebrate the diversity of preparation by plating differently…but again, I know nothing.
Perhaps it’s the photo quality but it looks rather pallid. It lacks joy. Rather than evoking the freshness of a vegetable garden, they look like they’re in a lineup and are off to be locked up somewhere.
This just looks really sterile. Maybe try partially burying them with the soil, add some sprouts, flowers, and greens, and possibly use a different plate entirely. I see what you were going for, but it just doesn’t look fresh or vibrant like a plate called “vegetable garden” should. Maybe a nice white sauce split with a green oil to pour around it too.
I wish the natural shapes of the veggies were more apparent here, this feels like all of the veggies have been forced into a sardine can and then popped back out.
Add color to the plate if its a “vegetable garden” play to that. A simple herb oil and some micros would even make the plate look better. Ditch those plates too.
As others have said, surgical, sterile, and pallid are the words to describe the plating.
Concepts behind the flavors, love it. Concept of doing the spring veg garden, wonderful. But that lined up look, flat, one dimension, that’s really ruining the fresh, diverse, and bountiful feeling this dish should invoke.
I suggest trying to build more height, play with the angles, maybe add some pea tendrils or fried green garlic.