Paired with Domaine Saint-Damien 'La Louisiane' Gigondas, Rhone, 2022
by EstablishmentLow272
12 Comments
lordpunt
I don’t know if i like this or hate it 🤔
SharkeyWoodsman
Cellar aged pheasant? I’m curious
TwoPintsYouPrick
~~butternut squash caramel~~, really wet squash purée, fixed it.
AlienRemi
Sounds great but looks very unrefined.
All the sauce work is super sloppy down to the dots of tasty paste. The blue flowers make everything look tacky.
While i can’t comment on the taste of the caramel it looks like a puree to me.
This pops on the black plate but needs a cleaner finish on the sauce, and I’d lose the flowers entirely. I’m not sure about your choice of green garnish. One looks wilted and raw thyme isn’t the most elegant to serve.
LalalaSherpa
Parsnip reminds me of carrots that were stored too long and sprouted root tendrils.
Brown dots are not visually appealing and puree placement is messy and unattractively smeared, looks more like the plate’s waiting to be washed.
yells_at_bugs
It’s pretty, but I dunno I’ll ever get over my hatred of decorative flowers on food. Shit just tastes like crunchy green. You might be better off with a Herbes de Provence marinated lotus root shallow fried. Chive infused oil for color?
NI6HTLIZARD
this whole dish sounds confusing. the plating is pretty nice but what the hell is butternut squash caramel and what the hell is tasty paste?
under_the_curve
i like all it except that loose, uneven dot of squash caramel.
everyone… google tasty paste.
stewssy
Parsnip portion bigger than the pheasant 😝
D-ouble-D-utch
That puree needs some work. Looks grainy and / or about to split.
Lose the flowers
The root veg is too big
What’s with the herbs? Are they incorporated elsewhere in the dish?
12 Comments
I don’t know if i like this or hate it 🤔
Cellar aged pheasant? I’m curious
~~butternut squash caramel~~, really wet squash purée, fixed it.
Sounds great but looks very unrefined.
All the sauce work is super sloppy down to the dots of tasty paste. The blue flowers make everything look tacky.
While i can’t comment on the taste of the caramel it looks like a puree to me.
This pops on the black plate but needs a cleaner finish on the sauce, and I’d lose the flowers entirely. I’m not sure about your choice of green garnish. One looks wilted and raw thyme isn’t the most elegant to serve.
Parsnip reminds me of carrots that were stored too long and sprouted root tendrils.
Brown dots are not visually appealing and puree placement is messy and unattractively smeared, looks more like the plate’s waiting to be washed.
It’s pretty, but I dunno I’ll ever get over my hatred of decorative flowers on food. Shit just tastes like crunchy green. You might be better off with a Herbes de Provence marinated lotus root shallow fried. Chive infused oil for color?
this whole dish sounds confusing. the plating is pretty nice but what the hell is butternut squash caramel and what the hell is tasty paste?
i like all it except that loose, uneven dot of squash caramel.
everyone… google tasty paste.
Parsnip portion bigger than the pheasant 😝
That puree needs some work. Looks grainy and / or about to split.
Lose the flowers
The root veg is too big
What’s with the herbs? Are they incorporated elsewhere in the dish?
They get 1/2 a bite of pheasant?
But like, where’s the rest of the bird