r/CulinaryPlating

I took advice from this group after my first version of this dish and i like this look a lot better. Would love any thoughts here. Topped with tricolor heirloom granita, yuzu koshu, tajin, mint

Vip guest wanted something really light and fresh

We’re a Brasserie specializing in Whole game animal butchery, and hunting season is back in action. Here’s just a small piece, prepared and ready to go out! Any tips on maybe tightening up the presentation, nothing more elegant though as we’re a Bras.

Criticism and advice please thank you chefs

I have some American Black Nightshade (Solanum americanum) growing wild in my yard. The berries are edible when completely ripe and it was my first time trying them and the taste really does remind me of tomatoes crossed with blueberries. I decided to use the very small harvest I had to make a raw scallop dish. Added some sliced wild fennel, olive oil, and salt to a scallop tartare and served that surrounded by a juice of the nightshade mixed with a bit of lemon and elderflower syrup (also homemade). Garnished with a wild radish flower, nasturtium petal, elderflowers, and a few whole black nightshade berries.

GF Almond Cake soaked in Coffee Liqueur, Valrhona Dulcey Ganache, Chocolate Mouse, Dark Chocolate Glaze, Candied Cocoa Nibs, French Macaron

Cooked the duck overnight and finished under the grill.

The salad is oblique cuts of white chicory, with apple matchsticks, supremes of blood orange and shaved red cabbage, dressed in a Dijon vinaigrette.

The sauce is a peppercorn style sauce, but based on chicken stock with capers, and wild garlic and garlic capers.

Served with a natural Grenache Côtes du Rhône from the Ardeche.

Trying to bridge the gap between winter and spring with this one.

Five-spice mousse entremet, chocolate sponge, mandarin peel jelly, peanut & Sichuan peppercorn praline

Would love any feedback or suggestions - trying to learn some new techniques and improve my plating at home.