Hey there!
I am a senior in high school trying to come up with a menu for my restaurant that I’m starting in 6 months. However, I have a competition to see how that plate will do with chefs from multiple know franchises. The theme of this menu is “cooking with tea”. The entree is an apricot-earl grey sauce, a pan seared duck breast, scalloped potatoes, and glazed carrots. The app is a beef tartare with kimchi that has a oolong tea oil as the emulsion. Finally, a matcha crepe cake, with sakura cream and fresh fruits. I would love to get any recommendations on how to plate and what to change. We can’t use anything that uses alcohol/battery or electrical operated equipment/ and has to be done under 1 hour. P.S no oven either.
by No-Adhesiveness5218
3 Comments
1 & 3 are both nice, but the middle one makes no sense to me. Is it 3 steak tartares in a triangle with slices of overcooked bacon in between?
With the duck, consider using a bit more of the plate, with the dessert, maybe use a blowtorch to get a bit of char on the top crepe. Both are very good. I would rethink the tartare entirely, maybe go for a more traditional plating.
Idk the duck looks funky. Maybe it’s my screen but it almost looks like you didn’t cook it enough and rest it enough. Switch out the carrots and get some baby carrots and cut it half length wise. If it’s three courses, you need to up your portions.
Your chip for the tartare looks a little burnt, and instead of three separate, put it into one. Maybe use a bowl/plate hybrid too.
Dessert looks ok. The best of the three. If your focus is tea, maybe dust the crepe with it; or into the crepe batter itself
Good for a high schooler tho if you ask me lol
When is your competition? It’s so cool that you want to open up a restaurant. I’d add more color to your tartare plate. Your dessert looks beautiful.