π·πππ πππππππ ππππ ππππ ππ π πππ ππ πππππππ ππππ πΏπππ π πππ ππππππ ππππππ πππ ππππππππ πππ‘πππππ
by grantlewis_chef
9 Comments
Is the lambβ¦raw in the center?
ThΓ© colors are unappealing, and the structuring of the food around the plate doesnβt make any sense. It lacks sauce, it lacks moisture. The green could be more prominent, for starters. But instead it looks crazy dry andβ¦ crazy raw.
What I need to ask however is why did you use this font in the title man. Why did you do that
Still looks a bit raw and the rest of the dish looks dry and just spread out awkwardly. Try again Chef
French the lamb stand the chops up stack potatoes tightly next to lamb same with peas loss the flowers add a nice demi. And cook the lamb
I wonβt lie, the lamb looks poorly cooked. This dish is also screaming for a sauce component
I think this dish would greatly appreciate a more traditional plating. No need to make it fancy. Agree with the others, the lamb does look very uneven and a sauce would help this dish a lot.
Also, the FONT! Please don’t do that.
I’d really love to see a different angle of this dish.
To see the herb crust, to see the layers of the potatoes, the crust of the lamb, the definition of the duxelle
I think a pan sauce using the fonde would be a great way to tie the plate together also?
Maybe the terine could be cut into a cylinder and be in the center of the plate? You could then arrange the lamb upwards around it into a teepee-like shape or maybe just one piece of lamb leaning up against it
and then maybe the mint peas and duxelles around the whole thing?
drizzle or dot the pan sauce around the plate perhaps? maybe spoon it on the bottom (though you generally wanna avoid smearing or pooling anything brown)
Like a lot of people are saying the thought is absolutely there, the flavors are definitely there, the execution just needs a little push
the potatoes are perfectly done, its just because the meat and organization that I think the colors look off, you need a sauce to mop up the mostly rich or dry textures
I adore rare lamb, but these chops look abysmal. A sear after cutting the rack would have greatly improved the taste and appearance. The pale bones are also off putting. The peas appear quite dry and the incorrect texture for that preparation. A duxelles quenelle doesnβt make much sense just sitting on the plate randomly. A Demi would have served this plate well.