– Remove the long chives. Or present it in a way that’s pleasant to eat – refine your oil. Pass it through a paper towel / coffee filter – what is the grainy green stuff on top of the ratatouille?
acamu5x
Filter the oil to thicken it out! That’d make a huge difference
Tatertotfreak74
All of the above and try to get a little color on your veg they look boiled – that zucchini is so sad! We want to plate in a way that will make the person want to eat the food
Longshanks_9000
I believe this is confit byaldi.
christador
Get that camera out sooner so the sauce doesn’t get watery 😜
Looks great; real nice and clean presentation.
Bashby12
Ratatouille should be baked in tomato sauce or broth. The veg needs some color. I agree that the oil needs to be refined. Ditch the chive. Use a garnish that goes with the dish. Maybe a micro basil. Basil glass. Oregano. Something more authentic to the dish. Maybe some whipped mascarpone. Parm tuille. Parm curls? Something so it isn’t just a stack of boiled veg.
ScottElder420
Needs a pepper sauce, the dish looks naked without it.
boonerpatooner
Opposed to that dated oil set up
I would try a more randomised and spontaneous approach
8 Comments
– Remove the long chives. Or present it in a way that’s pleasant to eat
– refine your oil. Pass it through a paper towel / coffee filter
– what is the grainy green stuff on top of the ratatouille?
Filter the oil to thicken it out! That’d make a huge difference
All of the above and try to get a little color on your veg they look boiled – that zucchini is so sad! We want to plate in a way that will make the person want to eat the food
I believe this is confit byaldi.
Get that camera out sooner so the sauce doesn’t get watery 😜
Looks great; real nice and clean presentation.
Ratatouille should be baked in tomato sauce or broth. The veg needs some color. I agree that the oil needs to be refined. Ditch the chive. Use a garnish that goes with the dish. Maybe a micro basil. Basil glass. Oregano. Something more authentic to the dish. Maybe some whipped mascarpone. Parm tuille. Parm curls? Something so it isn’t just a stack of boiled veg.
Needs a pepper sauce, the dish looks naked without it.
Opposed to that dated oil set up
I would try a more randomised and spontaneous approach