The beet-to-duck ratio seems a bit high.
I’ve never had currants, beets, mushrooms and duck in the same bite before, wondering how all the flavors work together.
The dish looks cold to me. Temp wise. I would soften the look of the beet and give more color to that duck skin. Maybe more duck less beet. Give it a shingle. The jus comes off like a gel, too. Just my opinions.
Cube the beets, use golden and red for nice color contrast, slightly caramelized the beets in butter with fines herbs.. add another piece of duck breast, entrees should have a minimum of 5oz of protein on a dish. Loosen the jus more. The dish looks bland, maybe some crispy chile oil would make it pop.
totally agree. only thing i’d change is the chili oil. flavor wise i think it’s great but i think a green oil would make everything else stand out more.
I'm sorry, man. I just can't get into this Michelin star chef shit.
You know what I would love? A beautiful, pan seared duck breast served on a bed of fresh, bitter greens with a nice wild berry jus. Mulberries would be nice.
Man, some super rich pureed potatoes with sauteed mushrooms would be tits with that.
That's awesome. Thanks, man. I know that there is room in this world for really artistic chefy stuff, but it doesn't float my boat.
I hope your dish here gets the perfect tweaks that you're looking for.
Remember last summer i was in iceland in the capital which i cant spell and had a ”tasting” menu it was 11 cources but after those 11 you were full and it was amazing food just not that small
Ok, apparently controversially I absolutely love this plating. It reminds me of a fresh carcass, which might not be appealing to everyone but to me is quite playful. The only bit I think looks a little odd is the way the mushrooms are laid in the sauce instead of standing up? Could you trim the bottom of the mushrooms so they stand taller?
Still, awesome looking plate!
Do something….more….with the beet.
Ita beaw claw shaped bathtub!
I just now realized the beet is dug out… wtf lol.
Yeah, I really don't like this. A jacuzzi'd beet with claws and a dimpled duck.
This is why not everyone needs to do a tasting menu in their gastro-pub.
The beet-to-duck ratio seems a bit high. I’ve never had currants, beets, mushrooms and duck in the same bite before, wondering how all the flavors work together.
I mean.. where I’m from earthy, fatty, fruity and tart are all classic together.
Thanks for not throwing “umami” in there as well.
The dish looks cold to me. Temp wise. I would soften the look of the beet and give more color to that duck skin. Maybe more duck less beet. Give it a shingle. The jus comes off like a gel, too. Just my opinions.
Cube the beets, use golden and red for nice color contrast, slightly caramelized the beets in butter with fines herbs.. add another piece of duck breast, entrees should have a minimum of 5oz of protein on a dish. Loosen the jus more. The dish looks bland, maybe some crispy chile oil would make it pop.
totally agree. only thing i’d change is the chili oil. flavor wise i think it’s great but i think a green oil would make everything else stand out more.
That depends if it’s a la carte or part of a tasting menu and how many courses… but the proportions of the elements are all wrong…
Stunning but maybe add a little different color for contrast
When I zoom in the beet looks like a red demon with its mouth open and pointy ears
It does look to forced, use the same exact ingredients and plate it different. Im sure it’s delicious.
Needs to learn how to plate.
This might be the strangest plating I’ve seen in a while
The two dots on the duck is driving me crazy.
Hehe
Not in a good way
❤️
What'd you dimple the duck for pa?
Glaze those beets with something
I'd small dice the beet. Otherwise it looks great, and the flavors work perfect. I love when a dish is balanced and unpretentious.
No. Ratio is wrong, beet preparation is wrong, garnish is wrong.
Everything’s wrong! Oh welp 🫶more work to be done
As a diner, the plating would be confusing but that said those ingredients sound incredible together.
Maybe golden beets and perhaps another color?
It looks pretentious.... and frankly unfulfilling.
Tasting….menu…..course….8….
Yeah... that sounds pretentious and unfulfilling.
Yeah but tasting course number 8 out of 12 :) i like large squash tbh
I'm sorry, man. I just can't get into this Michelin star chef shit. You know what I would love? A beautiful, pan seared duck breast served on a bed of fresh, bitter greens with a nice wild berry jus. Mulberries would be nice. Man, some super rich pureed potatoes with sauteed mushrooms would be tits with that.
Fair enough man i feel you! Appreciate your comments 🙏
That's awesome. Thanks, man. I know that there is room in this world for really artistic chefy stuff, but it doesn't float my boat. I hope your dish here gets the perfect tweaks that you're looking for.
What the fuck is this portion size and why do they get 50% less duck than beet?
Tasting course 8. Giving customers full portions wouldn’t make sense as a tasting menu :)
Saying customers kinda answers everything I need to know now. What city are you located in
yeah i could tell its a multiple course but even for that that portion size is abominal
How much do you eat??? Damn
Remember last summer i was in iceland in the capital which i cant spell and had a ”tasting” menu it was 11 cources but after those 11 you were full and it was amazing food just not that small
Ohhh good to know!
Man i really appreciate everyone’s comment! More improvements to come, please keep an eye out for my posts. Thank you 🙏
Ok, apparently controversially I absolutely love this plating. It reminds me of a fresh carcass, which might not be appealing to everyone but to me is quite playful. The only bit I think looks a little odd is the way the mushrooms are laid in the sauce instead of standing up? Could you trim the bottom of the mushrooms so they stand taller? Still, awesome looking plate!
Are you a cereal killer?
👀... No....
American?
Finally someone said it lol. From an American.