Foam as the centerpiece with the smallest piece of venison. This is absolute chaos. The venison looks like it’s cooked nicely but the rest of the plate needs serious refinement.
DietEdgelord
La mousse blanche est peu appétissante, et la présentation un peu brouillonne de la sauce serait plus acceptable s’il y avait davantage de nourriture pour l’équilibrer. En l’état, on dirait que vous essayez de mettre en valeur les sauces plutôt que la viande et les légumes, et il n’y a même pas assez de nourriture pour les accompagner.
Spooferfish
Honestly it just feels really messy. That’s maybe two bites of venison that looks good but I have no idea how to eat this, I don’t know what the powder is doing, there’s so much sauce, the greens I think are meant to be garnish but maybe are a side, the foam feels purposeless, and the red gel/oil/sauce just looks like someone with a bloody nose sneezed on the plate.
I think the elements look great together from a color composition standpoint, but I would cut down a LOT on how many of each element you have with that little chunk of protein, tighten up the plate, and think about how you want someone to eat the food.
YumDood
That’s a micro-venis. Portion size is criminal here, plate can be as nice as anything but the diner should be at the forefront.
5 Comments
Looking kinda like a crime scene but i like it
Foam as the centerpiece with the smallest piece of venison. This is absolute chaos. The venison looks like it’s cooked nicely but the rest of the plate needs serious refinement.
La mousse blanche est peu appétissante, et la présentation un peu brouillonne de la sauce serait plus acceptable s’il y avait davantage de nourriture pour l’équilibrer. En l’état, on dirait que vous essayez de mettre en valeur les sauces plutôt que la viande et les légumes, et il n’y a même pas assez de nourriture pour les accompagner.
Honestly it just feels really messy. That’s maybe two bites of venison that looks good but I have no idea how to eat this, I don’t know what the powder is doing, there’s so much sauce, the greens I think are meant to be garnish but maybe are a side, the foam feels purposeless, and the red gel/oil/sauce just looks like someone with a bloody nose sneezed on the plate.
I think the elements look great together from a color composition standpoint, but I would cut down a LOT on how many of each element you have with that little chunk of protein, tighten up the plate, and think about how you want someone to eat the food.
That’s a micro-venis. Portion size is criminal here, plate can be as nice as anything but the diner should be at the forefront.