Herb/Panko crusted rack of lamb, pommes puree, carrot emulsion, braised leek, onion cream and tuile, herb veloute
Snapped this pic during service… Lamb was cooked rare as per request so yes I know it’s not the ideal MR. However plates tasted great and was happy with the components.
by Dry-Radish-4315
5 Comments
MonthlyWeekend_
Potato puree, carrot puree, onion puree and herb puree.
Nice texture(less) of the kitchen garden
Ok_cabbage_5695
Probably needs one more sauce
agmanning
God, just give me the lamb and some petit pois à la Francaise any day, over this.
frill_demon
Overall pretty solid, but if I could recommend a few things:
The quenelles/rochers are kinda sloppy/uneven, it looks like they were pretty rushed.
The dots of carrot puree should be rounded out in proper circles with a pick or something before serving, a few of them are offkilter/irregular.
And I’d actually position the lamb stacks/line of leek and tuile even more on the diagonal than they are, I think it would flow a bit better to echo the hourglass shape rather than cut almost horizontally straight across it.
That said, I love a lot about this plate. The tuile chunks are beautifully lacy and a great color, your puree and veloute both look wonderfully smooth, and the color and composition choices are great.
I tend to skew as rare as possible on most red meats, I actually quite like the cook you’ve set on the lamb. What I can see of the crust/bark on it looks quite good as well.
orbtl
Onion cream, pommes puree, carrot emulsion, herb veloute
I love sauce but that is too many sauce/baby food textured components
5 Comments
Potato puree, carrot puree, onion puree and herb puree.
Nice texture(less) of the kitchen garden
Probably needs one more sauce
God, just give me the lamb and some petit pois à la Francaise any day, over this.
Overall pretty solid, but if I could recommend a few things:
The quenelles/rochers are kinda sloppy/uneven, it looks like they were pretty rushed.
The dots of carrot puree should be rounded out in proper circles with a pick or something before serving, a few of them are offkilter/irregular.
And I’d actually position the lamb stacks/line of leek and tuile even more on the diagonal than they are, I think it would flow a bit better to echo the hourglass shape rather than cut almost horizontally straight across it.
That said, I love a lot about this plate. The tuile chunks are beautifully lacy and a great color, your puree and veloute both look wonderfully smooth, and the color and composition choices are great.
I tend to skew as rare as possible on most red meats, I actually quite like the cook you’ve set on the lamb. What I can see of the crust/bark on it looks quite good as well.
Onion cream, pommes puree, carrot emulsion, herb veloute
I love sauce but that is too many sauce/baby food textured components