You can’t even see the scallop let alone taste it with all that is going on.
Fbeezy
Unfortunately, this is sort of a mess. You can’t see the scallop at all, the burre blanc is washed out against the plate. I’m sure it delicious, as it sounds delicate and tasty, but a different plate- at the minimal- is required.
HoggleSnarf
Use a darker bowl, it all looks washed out and disjointed against the white and blue so you can’t make out what’s actually being served.
speciate
Comments on the plating aside (I agree with the others), this is an objectively terrible photo.
ranting_chef
Where is the scallop?
jorateyvr
What is the purpose/thought process behind this dish?
You have beurre blanc, corn and scallop. All of which are subtly and lighter flavour profiles and a snow storm of black truffle ontop that will essential counter any other flavours of the dish
Jesustron
I always comment here about this and no one seems to pickup on the fact that we all want to see the main ingredient front and center, not buried in stuff.
dimsum2121
Dark plate, stone look if possible, and don’t hide the scallop.
badbaklava
Honestly, i’m going to go against the grain here and say I fuck with it.
This is an honest plate, with lots of flavor and it feels like it belongs in an indie restaurant. I do think some of the other critiques are valid, but I have cooked in restaurants serving this style of food on this type of “thrifted” looking plateware.
9 Comments
You can’t even see the scallop let alone taste it with all that is going on.
Unfortunately, this is sort of a mess. You can’t see the scallop at all, the burre blanc is washed out against the plate. I’m sure it delicious, as it sounds delicate and tasty, but a different plate- at the minimal- is required.
Use a darker bowl, it all looks washed out and disjointed against the white and blue so you can’t make out what’s actually being served.
Comments on the plating aside (I agree with the others), this is an objectively terrible photo.
Where is the scallop?
What is the purpose/thought process behind this dish?
You have beurre blanc, corn and scallop. All of which are subtly and lighter flavour profiles and a snow storm of black truffle ontop that will essential counter any other flavours of the dish
I always comment here about this and no one seems to pickup on the fact that we all want to see the main ingredient front and center, not buried in stuff.
Dark plate, stone look if possible, and don’t hide the scallop.
Honestly, i’m going to go against the grain here and say I fuck with it.
This is an honest plate, with lots of flavor and it feels like it belongs in an indie restaurant. I do think some of the other critiques are valid, but I have cooked in restaurants serving this style of food on this type of “thrifted” looking plateware.
8/10 for me chef