Looking for input/inspo think of potato as blank slate forget the yogurt/scallion
by Chance_Strategy
7 Comments
the_bollo
Honestly just a different plate would go a long way. You’ve got gorgeous color on the potatoes. Maybe just use a dark stoneware plate so the finish of the food really pops.
chupacabra_chaser
That dauphinoise already looks dope af so I’d just do it as is with the cut side to the middle of the plate to show off the layers. Place the main just far enough away not to interfere with it and then maybe drizzle some of the sauce from the main on the edge that doesn’t have that delicious dollop covered in the chives.
What’s your main?
gotonyas
Could you serve it in the little pan/rondell you’ve baked them in? We used to do potato and cabbage gratin in these lovely shallow copper pans, yours would be perfect in similar mate, with a big spoon of that sauce on top.
If this is a tapa or appetizer sized serving, half of that is more than sufficient. Guests will be too full for more apps or a full main after that. Make it shallower If you prefer the look of the whole disk.
Big flat round plate, wide swirl of fruity and peppery evoo, pinch of maldon, and brunoise chive. The green onion looks nice but the big slices will take away from the luscious melty mouthfeel of that potato and egg; chive will be swallowed seamlessly.
Use a dark or colorful plate to make it pop visually, keep the dish simple. Potato egg evoo and salt is all that you need for tortilla to shine on the palate.
Just my opinion. Beautiful execution chef.
theschmojoe
Like other comments, I think a different plate to make your quenelle really stand out.
Personally I think offset stacking with the quenelle on the bottom piece would really show elevation and give your beautiful dish levels.
Eastern_Bit_9279
Shaved black truffle and a few parmasan flakes 👌 who serves yoghurt with a potatoe gratin??
7 Comments
Honestly just a different plate would go a long way. You’ve got gorgeous color on the potatoes. Maybe just use a dark stoneware plate so the finish of the food really pops.
That dauphinoise already looks dope af so I’d just do it as is with the cut side to the middle of the plate to show off the layers. Place the main just far enough away not to interfere with it and then maybe drizzle some of the sauce from the main on the edge that doesn’t have that delicious dollop covered in the chives.
What’s your main?
Could you serve it in the little pan/rondell you’ve baked them in? We used to do potato and cabbage gratin in these lovely shallow copper pans, yours would be perfect in similar mate, with a big spoon of that sauce on top.
https://www.flickr.com/photos/abstractgourmet/6122091049/
Just use one half on the plate
If this is a tapa or appetizer sized serving, half of that is more than sufficient. Guests will be too full for more apps or a full main after that. Make it shallower If you prefer the look of the whole disk.
Big flat round plate, wide swirl of fruity and peppery evoo, pinch of maldon, and brunoise chive. The green onion looks nice but the big slices will take away from the luscious melty mouthfeel of that potato and egg; chive will be swallowed seamlessly.
Use a dark or colorful plate to make it pop visually, keep the dish simple. Potato egg evoo and salt is all that you need for tortilla to shine on the palate.
Just my opinion. Beautiful execution chef.
Like other comments, I think a different plate to make your quenelle really stand out.
Personally I think offset stacking with the quenelle on the bottom piece would really show elevation and give your beautiful dish levels.
Shaved black truffle and a few parmasan flakes 👌 who serves yoghurt with a potatoe gratin??