This looks delicious but it’s not practical and a bit too stiff.
First, how are you going to run this dish to the table without the sauce sloshing around a bit? This is the kind of dish you finish tableside. Make the sauce, give the oil some strong color, swirl it in, and pour it in front of guests for some more drama on the plate.
That’s a nice true at a brunoise but it’s not good enough for this presentation. Put the brunoise loosely around the cake and then when the sauce it poured guests will get a nice mix. As an additional bonus, if the dish sits, the bottom of the cake won’t get soggy.
The green mousse is nice, I’d rocher it, put it slightly offset on the cake. Now, the cake is untidy and organic, which means you need to act like you meant to do that – top with small herbs – in this mix, cilantro, fennel, mint, chervil, and tarragon are appropriate. I’d play around with thai and opal basils as well.
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This looks delicious but it’s not practical and a bit too stiff.
First, how are you going to run this dish to the table without the sauce sloshing around a bit? This is the kind of dish you finish tableside. Make the sauce, give the oil some strong color, swirl it in, and pour it in front of guests for some more drama on the plate.
That’s a nice true at a brunoise but it’s not good enough for this presentation. Put the brunoise loosely around the cake and then when the sauce it poured guests will get a nice mix. As an additional bonus, if the dish sits, the bottom of the cake won’t get soggy.
The green mousse is nice, I’d rocher it, put it slightly offset on the cake. Now, the cake is untidy and organic, which means you need to act like you meant to do that – top with small herbs – in this mix, cilantro, fennel, mint, chervil, and tarragon are appropriate. I’d play around with thai and opal basils as well.
Nice work.
I find the dots distracting. It sounds amazing.