Potato Terrine baked and roasted with heavy cream and parmesan, Black truffle cream cheese, 3 different types of ham, and parsley.
Confit de canard with asparagus potatoes roasted in duck fat, and a orange sauce.
Vanilla pana cotta with a tart mango compote, pankowaffle, mango sorbet, and lemon balm.
Apprentice chef 3 months in, constructive critique greatly appreciated.
by CookedChef05
3 Comments
well… your quenelle looks nice…
This looks less like poor plating and terrible food photography which is a unique skill in and of itself.
I think your terrine dish is too tall. Almost impossible to take a bite out of it.
Your duck and taters could both use a harder sear (though this could be the photography). Your sauce work could be better on the duck also.
The dessert looks great.
Honestly there’s a lot of room for improvement. My Friendsmas had better plated dishes 😵💫
Ex: sauce did you not use a squeeze bottle? If it was free plated you might need better hand eye coordination.
The dessert is plated in an impossible way. If you try to break it apart it will go everywhere and be messy and the tuille may fly off.