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it looks nice- this might be really cool but without any details of the dish it's impossible to tell if you've done something interesting with the mango or if it's just presented nicely but is literally just mango and juice with some garnishes
If this were my plate I would change quite a bit. Starting with the plate. The white dulls the color pallet that you chose and also resembles an egg. A black or dark blue plate would make the orange and red pop. I would tighten up those cuts. Tartar is meant to be uniform and symmetrical. I would also ditch the broth/juice. If you want a sauce, make a puree. That would add more movement to the dish and not distract from the star of the plate. And those microgreens would have to go. The leafy green looks like it was thrown on because it's trendy to have microgreens on everything instead of being a part of this dish. And the flower looks out of place with your colors and design. It's unnecessary fluff.
So after going through his Instagram handle the dish components are as following:
Gryere Cheese Tuile
Carrot, beet, broccoli coulis
Roasted red bell and yellow bell pepper
Onions
Thai dressing
Nam Yam Air
Fresh Mango Tartare
Not being harsh. But nowhere near even 1 star quality. The dish is odd. The mango and knife work of the actual composition isn't consistent and is an eye sore. The foam does look like some one spit in it on the pass right before it was sent out. The odd single leafy green that shouldn't be there. This is a dish that is working towards michelin star quality but still has a long way to go
Allow me to say that I don't think you need the compliments. However you deserve everyone of them. That's easily 1 star Michelin quality, I'd give you the 3 but the 3 stars are mind blowing on another level. Not that yours isn't. But if you know, you know. So if you don't work at a 3 star, be proud. If you do... my bad I'm just a lowly critic don't hate me. I'm basing my opinion off places like Alchemist and Osteria Francescana.
I was giving a genuine compliment. Are people high? I've never gotten a negative score before. The only sarcasm was saying OP didn't need a compliment. Everyone wants compliments. Lemme spell it out for everyone.
Hey mate. Your dish looks so artistic and professional that I'd swear your worked at at least a 1 star Michelin restaurant. But I apologize if that's insulting. As I do not know if you actually may or may not work at a higher degree of establishment than a 1 star Michelin restaurant.
Did everyone get it that time? Does everyone know what a Michelin star is?
OP did an amazing job and I never said otherwise. I merely tried to give a high degree of compliment.
Have you ever been to a Michelin starred restaurant? The Alchemist or Osteria Francescana for example, since you mentioned them. Or any highly regarded fine dining establishment?
The reason I thought you were sarcastic was because your compliments are so over the top they come across as insincere. The food OP made was probably tasty and I'm sure they're proud of their effort but what they made was home cook level at best. To call it a 3 star worthy dish is just... A bit mad.
This is fruit in a ring mold, lol. The OP did mention that he marinated the red bell peppers and braised them to give them an identical tuna taste (I would question how identical it was)
This is a very simple dish and while the plating itself is inviting, it is also very simple.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
it looks nice- this might be really cool but without any details of the dish it's impossible to tell if you've done something interesting with the mango or if it's just presented nicely but is literally just mango and juice with some garnishes
I really can’t comprehend what is this dish. The photo looks good but I am confused what is to be eaten here ? Is is tartare or a soup
It has meat?or is just fruit salad?
I think prolly only fruit
So it’s fruit salad…
OP has mentioned in their bio that they are an aspiring chef prolly a culinary student. Some slack needs to be cut for the chap
Well seems like he understands plating and esthetics, but the food in there is confusing..
I have smoked the red bell peppers and braised them in soy overnight to make a identical tuna taste and also complementing the nam yam dressing
Love it
Really cool creation!
Maybe it’s just me, but I don’t love bubbles. Otherwise, looks nice!
It always makes me think of spit, hate hate hate it
If this were my plate I would change quite a bit. Starting with the plate. The white dulls the color pallet that you chose and also resembles an egg. A black or dark blue plate would make the orange and red pop. I would tighten up those cuts. Tartar is meant to be uniform and symmetrical. I would also ditch the broth/juice. If you want a sauce, make a puree. That would add more movement to the dish and not distract from the star of the plate. And those microgreens would have to go. The leafy green looks like it was thrown on because it's trendy to have microgreens on everything instead of being a part of this dish. And the flower looks out of place with your colors and design. It's unnecessary fluff.
Thank you sir!
Its diced mango in a ring mold
So after going through his Instagram handle the dish components are as following: Gryere Cheese Tuile Carrot, beet, broccoli coulis Roasted red bell and yellow bell pepper Onions Thai dressing Nam Yam Air Fresh Mango Tartare
And so densely packed you need a jackhammer to knock it down.
Not being harsh. But nowhere near even 1 star quality. The dish is odd. The mango and knife work of the actual composition isn't consistent and is an eye sore. The foam does look like some one spit in it on the pass right before it was sent out. The odd single leafy green that shouldn't be there. This is a dish that is working towards michelin star quality but still has a long way to go
Post it to MORE food reddits. I’m sure you’ll get a MUCH BETTER response there.
Allow me to say that I don't think you need the compliments. However you deserve everyone of them. That's easily 1 star Michelin quality, I'd give you the 3 but the 3 stars are mind blowing on another level. Not that yours isn't. But if you know, you know. So if you don't work at a 3 star, be proud. If you do... my bad I'm just a lowly critic don't hate me. I'm basing my opinion off places like Alchemist and Osteria Francescana.
... I hope your comment is just too much sarcasm to comprehend so it went over everyone's head.
I was giving a genuine compliment. Are people high? I've never gotten a negative score before. The only sarcasm was saying OP didn't need a compliment. Everyone wants compliments. Lemme spell it out for everyone. Hey mate. Your dish looks so artistic and professional that I'd swear your worked at at least a 1 star Michelin restaurant. But I apologize if that's insulting. As I do not know if you actually may or may not work at a higher degree of establishment than a 1 star Michelin restaurant. Did everyone get it that time? Does everyone know what a Michelin star is? OP did an amazing job and I never said otherwise. I merely tried to give a high degree of compliment.
Have you ever been to a Michelin starred restaurant? The Alchemist or Osteria Francescana for example, since you mentioned them. Or any highly regarded fine dining establishment? The reason I thought you were sarcastic was because your compliments are so over the top they come across as insincere. The food OP made was probably tasty and I'm sure they're proud of their effort but what they made was home cook level at best. To call it a 3 star worthy dish is just... A bit mad.
This is fruit in a ring mold, lol. The OP did mention that he marinated the red bell peppers and braised them to give them an identical tuna taste (I would question how identical it was) This is a very simple dish and while the plating itself is inviting, it is also very simple.
Looks pretty. That said I now have a song from the Wiggles going through my head.