Beef Coulotte, Sweet Potato Barley Fritter, Espelette Mustard Butter, Broccoli Vidalia Soubise, Pinot Jus

by SpeakEasyChef

7 Comments

  1. authorbrendancorbett

    This looks astonishing. I love the colors and I don’t think you could pick a better plate. I’m curious about the soubise, how did you incorporate the broccoli? I’ve only ever had soubise as a sort of oniony gravy component, here it looks a little firmer. Beautiful plate!

  2. mouthnoises

    Beautiful plate. My initial thought was I’m not sure about the piped circle of soubise, but it’s growing on me. I like that it keeps the jus contained

  3. BushyEyes

    I generally do not love green and brown up against each other but somehow find the colors very nice together. i think the plating is perfect, but curious if you have you tried a different plating of the jus? maybe diagonally under the beef?

  4. gingerzombie2

    I’m going to sound like a total “home cook” here, but I see three kinds of sauce and only two kinds of “food.” Would love to see another solid on the plate. Otherwise very pretty.

  5. ChefJackk

    I love the color palette. Using the Soubise as a “fence” is great too. Good job!

  6. TwopintsyaPrick

    As always chef, looks and sounds amazing 💪

  7. RubberSack

    im going to have to get some wendys after this snack

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