Loup De Mer with a simple olive oil lemom juice vinaigrette seasoned with chives and a japanese salt mix, each peace of crudo is seasoned with the japanese salt mix, garnished with lemon 1/3rds, fried capers and seagrass
by Parking_Ad_3307
5 Comments
solennes-anguis
In my brain, I just immediately saw a very thin wobbly eggy crepe swimming with tadpoles!
After a longer look, I still feel this way. But it’s also an ornate yet not overly fussy design for what it is. V nice and springtimey. Love that plate too
yells_at_bugs
The actual plate is off putting. The ingredients look nice! What is your “Japanese salt mix”? Is it Furikake or Gomashio, or a form of Shichimi?
ConjeturaUna
Very clean, I appreciate the minimalism. As long as the flavors are complex and compliment each other, this is a solid plating
Optimal-Hunt-3269
I like the plating, it does have a sea bed vibe, but IMO the color of the plate itself doesn’t do the fish any favors.
pm_me_ur_foodpicz
This is pretty solid, chef! Agree with the comments on the plate and loving the minimalist look.
Biggest nitpick (but certainly doesn’t make or break the dish) is the scraggly appearance I think of the chives, but again—very much an “I’m trying to find something wrong here” take.
5 Comments
In my brain, I just immediately saw a very thin wobbly eggy crepe swimming with tadpoles!
After a longer look, I still feel this way. But it’s also an ornate yet not overly fussy design for what it is. V nice and springtimey. Love that plate too
The actual plate is off putting. The ingredients look nice! What is your “Japanese salt mix”? Is it Furikake or Gomashio, or a form of Shichimi?
Very clean, I appreciate the minimalism. As long as the flavors are complex and compliment each other, this is a solid plating
I like the plating, it does have a sea bed vibe, but IMO the color of the plate itself doesn’t do the fish any favors.
This is pretty solid, chef! Agree with the comments on the plate and loving the minimalist look.
Biggest nitpick (but certainly doesn’t make or break the dish) is the scraggly appearance I think of the chives, but again—very much an “I’m trying to find something wrong here” take.
Well done!