My Terrine with rabbit leg, duck liver, smoked hare saddle, pistachio and plum with katsubushi gel, celeriac cream, dried Granny Smith and shallot.
My Terrine with rabbit leg, duck liver, smoked hare saddle, pistachio and plum with katsubushi gel, celeriac cream, dried Granny Smith and shallot.
by Southern_Ground_3237
3 Comments
Southern_Ground_3237
I created this dish as a year 2 culinary student at a competition in Hardenberg. Got a bronze prize for my efforts🥰
drkole
some symmetry or just more artistic layout of the bits in the terrine would make it look more polished. vs right now it is looks like cheap sausage even though has all the fancy ingredients. and i agree w other commenter about some color would be good. otherwise great job.
3 Comments
I created this dish as a year 2 culinary student at a competition in Hardenberg. Got a bronze prize for my efforts🥰
some symmetry or just more artistic layout of the bits in the terrine would make it look more polished. vs right now it is looks like cheap sausage even though has all the fancy ingredients. and i agree w other commenter about some color would be good. otherwise great job.
Looks and sounds fantastic.