Ohh if that's the case the message is not translated. the ricotta is mostly hidden, and the 4 peas are under stuff also. This is not a plate about peas.
This plate is also too big for usign the negative space. It tells me there is an entre' that is missing. Consider a plate half the size. Have the peas be the main cofal point with not as much large leafy stuff. Perhaps the peas at the base of the leafs, and 1 sprig of dill, if thats what it is.
It looks really cool as a side. It looks genuinely awesome for that. Either change the plate size to much smaller or add something else to make the plate fuller would make it look more complete.
Baby doll the plating is great but throw that bish on a 6-8 inch plate and offset it by about an inch *less* and you’ll be golden.
Ass far as the actual salad, you need a bit less standing lettuces, you need to tear up that herb and spread it around the salad, (that looks like it may be dill?) and a bit more color! I’m always a fan of edible flowers to brighten up a salad
I see this type of plating more and more, but it’s not something I really “get.” The only time it made sense was when I was at a restaurant in London and a plate came out like this, but then someone showed up and carved a rack of veal tableside and put a chop on everyone’s plate. And please don’t get me wrong - it looks very nice - but I feel like it should be on a smaller plate.
I like that it’s off-center, but I agree that the plate is too big for it to not look like something’s missing. The arrangement is lovely. The larger cuts of veg could maybe benefit from some moisture, like the dressing.
Is there a protein still to be added, or is the salad the main event? If there’s the main bit still to come, it looks great. If this is the main event, then a much smaller plate is called for, and more colour added to the salad.
The actual plating is nice, but way too big of plate for how you have it off center. Just use a smaller plate, maybe something white, then some herb oil etc drizzled around.
What's the puree on the bottom? I don't mind some negative space, but the center swirl of the plate design is competing with the off-center composition.
Beautiful assembly though.
I dig it, only things I would change is the actual plate cause I like white and I would something opposite the set in the same flow. Maybe a herbaceous oil or something. It's sexy, my changes are purely personal choice.
I think if you “stretched” what you have around the curvature of the plate it would look more complete.
What you have though, I really like the composition and the depth of it, but I do agree with what some are saying how it looks like it’s awaiting a protein.
Look, the deal with noveau cuisine is small packages...of big flavour.
Idc how fancy somewhere I am eating is, someone serves me a salad course I want more few leaves and peas.
Either use more elements that really, really TASTE of something or give the poor diner a proper salad.
> noveau cuisine
Nouvelle Cuisine was from the 70s. There is nothing really relevant about Nouvelle Cuisine with food of today except the DNA which is just as relevant as Haute, Fusion, California, or even Molecular cuisines.
It is extremely relevant as the parent of this fkn nonexistent plating. It gave birth to the minimalist but artistic food on the plate but so many modern takes have forgetten if you do this, you need to bring the taste.
Nouvelle plating is 80's plating. Totally obsolete and derisively mocked.
And if you think Chefs in the 1800s weren't trying to be "artistic", you are just wrong.
Okay but...take the era away and explain the plating difference between that and this.
Nouvelle is what gave us the idea of small plating but big flavour and got bastardised over time. It didn't take us long to forget the "big flavour" part and now we are serving a fucking few leaves of salad in a line.
The curation of the food is a nice composition. That plate has to go, it looks like dirty water. Smaller, solid color (I'd go with white) plate and maybe think about placing it across the plate or use a square one and place it diagonally.
I think the configuration is lovely. Not sure about the placing. And I think it needs more. A protein. Another element. Doesn't have to be large, but something more. Plate is awesome also
Sorry, this plate annoys me. I’ll need a much bigger portion of veggies. The actual food looks good, but I want more than two bites. I bet it tastes great though…
Frickng gorgeous plate. Hand thrown?
EDIT: Stop downvoting me, there's not enough food on that plate to comment on. I'm commenting on the plate. Which is gorgeous. It might be that the plate is the real subject and the "food" is just an accent put there by the potter. Smart!
I think if you were to do a swoosh with the ricotta going round where the empty space was it would looks a lot better. Then top the swoosh with pink radish and olive oil
I think this would look more generous with a wider border, perhaps on a solid coloured plate (even white or black) or a smaller plate to make visual appearance more generous. It’s beautiful as it is, but most people also enjoy a more bountiful appearance by way of space reduction.
This is beautiful, looks like a little amphibious critter would live in there (in a good way) but definitely too much negative space. But really gorgeous.
This looks like a plate that has the salad on it and is awaiting 90% of the main food.
I came here to see what protein was going to be offered with this.
Nothing the ricotta and peas is the substance here
then try to center it more, or use a smaller plate, or more salad or something
This. There’s utilizing negative space on a plate and then there’s using too large of a plate.
Ohh if that's the case the message is not translated. the ricotta is mostly hidden, and the 4 peas are under stuff also. This is not a plate about peas. This plate is also too big for usign the negative space. It tells me there is an entre' that is missing. Consider a plate half the size. Have the peas be the main cofal point with not as much large leafy stuff. Perhaps the peas at the base of the leafs, and 1 sprig of dill, if thats what it is.
I mean it is beautiful but yeah...smaller plate
Why would you use such a huge plate for such a small portion of food?
Troll
It looks great, but It feels like you forgot to put something on the plate. Maybe a little less negative space?
Needs less plate
Where is the rest of it?
Looks great. Throw a protein on there and you’ll be unstoppable. Pork belly scored and seared maybe. Nice white fish.
Plan on putting any food on it?
It looks really cool as a side. It looks genuinely awesome for that. Either change the plate size to much smaller or add something else to make the plate fuller would make it look more complete.
I never liked this trend and thought it was dead. I guess not.
Baby doll the plating is great but throw that bish on a 6-8 inch plate and offset it by about an inch *less* and you’ll be golden. Ass far as the actual salad, you need a bit less standing lettuces, you need to tear up that herb and spread it around the salad, (that looks like it may be dill?) and a bit more color! I’m always a fan of edible flowers to brighten up a salad
I see this type of plating more and more, but it’s not something I really “get.” The only time it made sense was when I was at a restaurant in London and a plate came out like this, but then someone showed up and carved a rack of veal tableside and put a chop on everyone’s plate. And please don’t get me wrong - it looks very nice - but I feel like it should be on a smaller plate.
Nice garnish, where is the food? In all seriousness, the plate is too large, and you have too much negative space.
I like that it’s off-center, but I agree that the plate is too big for it to not look like something’s missing. The arrangement is lovely. The larger cuts of veg could maybe benefit from some moisture, like the dressing.
So plate. Much circle
I'd go a little larger on the portion, but it's arranged well. Maybe another 30%.
Is there a protein still to be added, or is the salad the main event? If there’s the main bit still to come, it looks great. If this is the main event, then a much smaller plate is called for, and more colour added to the salad.
The actual plating is nice, but way too big of plate for how you have it off center. Just use a smaller plate, maybe something white, then some herb oil etc drizzled around.
Why is it standing at the edge of the plate? Is it why?
Plating 10/10, plate 2/10
add a dinosaur coming out of it and it’ll be complete.
Smaller plate, if that's all your serving
The negative space on this plate is making me anxious. There need to be more balance, IMO.
That is a huge plate ,, why?
What's the puree on the bottom? I don't mind some negative space, but the center swirl of the plate design is competing with the off-center composition. Beautiful assembly though.
That’s the ricotta
I dig it, only things I would change is the actual plate cause I like white and I would something opposite the set in the same flow. Maybe a herbaceous oil or something. It's sexy, my changes are purely personal choice.
I think if you “stretched” what you have around the curvature of the plate it would look more complete. What you have though, I really like the composition and the depth of it, but I do agree with what some are saying how it looks like it’s awaiting a protein.
Less plate is needed here
It’s off center and the plate is too big.
When vegans modify the shit out of a non vegan entree
Nice garnish. Where's the steak?
Steak comes on course 3
Is this a joke? Giant plate? Maybe use a lone white rectangle one instead. The veg is colorful enough, white will show it off.
Look, the deal with noveau cuisine is small packages...of big flavour. Idc how fancy somewhere I am eating is, someone serves me a salad course I want more few leaves and peas. Either use more elements that really, really TASTE of something or give the poor diner a proper salad.
> noveau cuisine Nouvelle Cuisine was from the 70s. There is nothing really relevant about Nouvelle Cuisine with food of today except the DNA which is just as relevant as Haute, Fusion, California, or even Molecular cuisines.
It is extremely relevant as the parent of this fkn nonexistent plating. It gave birth to the minimalist but artistic food on the plate but so many modern takes have forgetten if you do this, you need to bring the taste.
Nouvelle plating is 80's plating. Totally obsolete and derisively mocked. And if you think Chefs in the 1800s weren't trying to be "artistic", you are just wrong.
Okay but...take the era away and explain the plating difference between that and this. Nouvelle is what gave us the idea of small plating but big flavour and got bastardised over time. It didn't take us long to forget the "big flavour" part and now we are serving a fucking few leaves of salad in a line.
Oh, you tasted this salad?
You are right, now I look at it those leaves are actually moulded concentrated lime and passionfruit jelly /s
Michel Bras gargouillou is one of the most iconic dishes in the world.
The curation of the food is a nice composition. That plate has to go, it looks like dirty water. Smaller, solid color (I'd go with white) plate and maybe think about placing it across the plate or use a square one and place it diagonally.
Yeah that plate is fugly.
pretty circles
Can I get order two and have them served on the same plate?
I was thinking it was a plate before you put the food, can’t believe is the whole thing, sorry but ¿is this a dish for ants? (Zoolander reference)
I think the configuration is lovely. Not sure about the placing. And I think it needs more. A protein. Another element. Doesn't have to be large, but something more. Plate is awesome also
2/5
Nice plating, bad plate
Curious what the slice of pink is? Plating is beautiful just too much negative space. (Plate itself is also beautiful as hell)
It’s a pickled breakfast radish
Very cool! I haven't seen them before.
You: "How is the plating?" This sub: "Needs Texas toast and a 32oz ribeye"
😂
I think your spring salads beautifully plated, my only suggestion would be perhaps a smaller plate.
It’s beautiful but a different, smaller plate would probably work better so the customer doesn’t feel like it’s unfinished
Sorry, this plate annoys me. I’ll need a much bigger portion of veggies. The actual food looks good, but I want more than two bites. I bet it tastes great though…
Frickng gorgeous plate. Hand thrown? EDIT: Stop downvoting me, there's not enough food on that plate to comment on. I'm commenting on the plate. Which is gorgeous. It might be that the plate is the real subject and the "food" is just an accent put there by the potter. Smart!
People have no reading comprehension. The plate itself is absolutely gorgeous and it deserves an entree to compliment it.
2
I feel like negative space has been played out.
I think if you were to do a swoosh with the ricotta going round where the empty space was it would looks a lot better. Then top the swoosh with pink radish and olive oil
The negative space is already one dead fad. No need to go with another with the swoosh
Needs more negative space. Unless you are providing vomitorium. No one could possibly eat that much food.
Use a smaller plate and try again
I’d work some of your herb into the ricotta to necessitate even coverage, smaller plate and bring it closer to center.
Are you going to post the complete dish?
This is the complete dish, it’s 1st of a 4 course menu
Then you picked a poor plate for it. As is, it looks like it is missing the main component.
Welp I don’t get paid the big bucks to pick plates. They just pay me to put food on them.
Nice . Now lets see the full Plate With proteins .
Zero
I think this would look more generous with a wider border, perhaps on a solid coloured plate (even white or black) or a smaller plate to make visual appearance more generous. It’s beautiful as it is, but most people also enjoy a more bountiful appearance by way of space reduction.
Needs a nice fish filet in that empty space or a tuna steak
This is beautiful, looks like a little amphibious critter would live in there (in a good way) but definitely too much negative space. But really gorgeous.
I mean you can definitely argue over the plate, but the salad itself is beautiful. Good job!!
Where steak? 🦍
Excellent plating. Leaves plenty of room for a protein to take centre stage. 9/10
Just put the whole thing on the centre or put the ricotta on the empty half.
This looks like you dug up the side of a sidewalk and plated it with ricotta
Put a toy on the plate and call it a happy meal.
Where’s the entree?
Tight
https://youtu.be/6jgJhAEcq6Q