This is spectacular looking food. I never think of pithivier as not having a brim but looking at stock photos I am corrected. How difficult was it to keep the mushrooms inside the pastry for plating, when they are loose like that?
BonelessPickle
Nothing but huge props for this plating. Looks spectacular, chef!
SkepticITS
I think the photo is not very good, possibly oversaturated to make the meat look pinker and the peas greener, but at the expense of your pithivier being yellow.
In terms of plating, I’m having a hard time with the concentric circles/spiral of bordelaise. I understand that it makes the dish look fancier, but I’m not sure it’s worked overall. On the flip side, peas are one of my pet peeves for plating, and you’ve done a pretty good job with them.
If I was replating this, I think I’d try to bring the elements together a little more. Probably replace the pool of bordelaise with a circle of puree, and then… oh I don’t know. I’m visualising my suggestion now and I’m not sure it’s better than yours.
headspreader
I can get behind this shit in a big way, fucking excellent
hookedcook
Don’t say this often with all the random posts on here, don’t change a thing, you nailed it
Bigdoinks69-420
Nice
Klutzy-Client
Nicely done chef, no notes
headspreader
From personal experience and thirty years in and out of kitchens, please, I urge everyone to put the same care and balance and pride that they put into plating and apply it to loving yourself, because otherwise you might end up a jaded alcoholic with no sense of relative value.
Over-Director-4986
Yes. This sounds delightful & the composition of the plate makes my eyes so happy.
Tiny-Friendship8527
I’m really excited seeing this, it’s very original. Great work, I would love to eat this 😋
12 Comments
Yes, CHEF! This looks and sounds amazing!
Asking for a friend, where can one find this?
This is spectacular looking food. I never think of pithivier as not having a brim but looking at stock photos I am corrected. How difficult was it to keep the mushrooms inside the pastry for plating, when they are loose like that?
Nothing but huge props for this plating. Looks spectacular, chef!
I think the photo is not very good, possibly oversaturated to make the meat look pinker and the peas greener, but at the expense of your pithivier being yellow.
In terms of plating, I’m having a hard time with the concentric circles/spiral of bordelaise. I understand that it makes the dish look fancier, but I’m not sure it’s worked overall. On the flip side, peas are one of my pet peeves for plating, and you’ve done a pretty good job with them.
If I was replating this, I think I’d try to bring the elements together a little more. Probably replace the pool of bordelaise with a circle of puree, and then… oh I don’t know. I’m visualising my suggestion now and I’m not sure it’s better than yours.
I can get behind this shit in a big way, fucking excellent
Don’t say this often with all the random posts on here, don’t change a thing, you nailed it
Nice
Nicely done chef, no notes
From personal experience and thirty years in and out of kitchens, please, I urge everyone to put the same care and balance and pride that they put into plating and apply it to loving yourself, because otherwise you might end up a jaded alcoholic with no sense of relative value.
Yes. This sounds delightful & the composition of the plate makes my eyes so happy.
I’m really excited seeing this, it’s very original. Great work, I would love to eat this 😋