Venison,beetroot pure, slow roasted venison and beetroot tartlet
Venison,beetroot pure, slow roasted venison and beetroot tartlet
by grantlewis_chef
1 Comment
dolche93
What cut of venison is that? The cook appears to be a tad uneven? The outer Grey edges will be tough and the center looks a tad undercooked?
You have 3 elements of the dish touching the sauce, and the top right (the tarlet without any tart crust?) is off by itself.
I’m not a fan of powders for plating as a personal thing, but it feels very off center when the rest of the plating seems designed to pull your eye to the center of the plate.
Maybe a slightly smaller plate? This feels knit picky, but the elongated shapes of the quenelles compared to the round cut of venison makes the dish feel off center from the plate.
1 Comment
What cut of venison is that? The cook appears to be a tad uneven? The outer Grey edges will be tough and the center looks a tad undercooked?
You have 3 elements of the dish touching the sauce, and the top right (the tarlet without any tart crust?) is off by itself.
I’m not a fan of powders for plating as a personal thing, but it feels very off center when the rest of the plating seems designed to pull your eye to the center of the plate.
Maybe a slightly smaller plate? This feels knit picky, but the elongated shapes of the quenelles compared to the round cut of venison makes the dish feel off center from the plate.
What is the yellow quenelle?