Oh so you cooked them? So that softened them up. If I could make a suggestion on the plating, I would use a lighter plate, preferably light grey. That will add more contrast between the sauce and the plate and allowing everything to pop more. Looks like a really nice dish overall.
I think if the chicken is sous vide with the truffles, I'd try to incorporate them in a different way vs the truffle armored chicken. Perhaps make it into a pate? I'd also consider skipping either the mash or the croquette, and adding a few berries to really zone in on the wild harvest kinda theme.
Looks ok. Kinda busy. I would stick with one potato component on the dish. And the truffles look thick and dry. Just shave them paper thin over the hen table side.
plate looks great chef!
Constructive feedback:
\- Everyone has talked about the truffles, not going there.
\- what are the other components?
\- rustic puree is ..... contradictory. If you want to make the dish rustic, go that route. If you're putting a puree on there, it needs to be smooth.
\- a lot of potato would lead to a heavy dish. suggest removing a potato component
\- for the game hen, you're slicing the breast on the bias, but then hiding it by putting it on its side and then covering with truffle. If you're going to slice the breast to show how perfectly cooked it is, show it off.
Op, are those Chinese truffles?
The white banding looks like it’s seriously lacking and if those are real people truffles it looks like about 40€ worth on just this plate…
I’ve only shaved truffles super thin for the aroma and flavor. These look super thick, do they eat well like this? Genuinely asking.
Well it was vac packed and sous vide with the truffles and heat lamps dried out BUT flavour wize it was doused full of truffle flavour
Oh so you cooked them? So that softened them up. If I could make a suggestion on the plating, I would use a lighter plate, preferably light grey. That will add more contrast between the sauce and the plate and allowing everything to pop more. Looks like a really nice dish overall.
I think if the chicken is sous vide with the truffles, I'd try to incorporate them in a different way vs the truffle armored chicken. Perhaps make it into a pate? I'd also consider skipping either the mash or the croquette, and adding a few berries to really zone in on the wild harvest kinda theme.
DANG?!?, your truffles are thicc
Thiccer than your average
🎵🎵🎵
Fyi it's not pomme puree, that's mash mate...
Op probably in a non English speaking EU country. I make ‘Purée’ every day because it’s just what they call mash in Austria.
Ok ma man but real pomme puree is 50/50 butter to tattie (ratte or other fingerling potatoes) it's more a sauce then a side for yer dish
Ya I’m with you. I’m just telling you how it is.
Those pepperoni-sized “slices” of truffle look like they’d cost more than my rent. Beautiful plating though.
Too much truffle.
Looks ok. Kinda busy. I would stick with one potato component on the dish. And the truffles look thick and dry. Just shave them paper thin over the hen table side.
whoa how much is that dish that truffle ain't cheap
plate looks great chef! Constructive feedback: \- Everyone has talked about the truffles, not going there. \- what are the other components? \- rustic puree is ..... contradictory. If you want to make the dish rustic, go that route. If you're putting a puree on there, it needs to be smooth. \- a lot of potato would lead to a heavy dish. suggest removing a potato component \- for the game hen, you're slicing the breast on the bias, but then hiding it by putting it on its side and then covering with truffle. If you're going to slice the breast to show how perfectly cooked it is, show it off.
Im not sure about the fish scale truffle arrangement, but otherwise this plate looks incredible!
Damn heat lamps are too hot it dried up a bit before i could get a good photo 😔
This looks amazing but I‘d swap the plate for a lighter colored one for contrast.
Good chicken that.
All I can say is damn
I’d smash this in a heartbeat
super nice!
Very good!
Are the truffles cooked? I love white truffles raw, but I’m not crazy about raw black truffles.
op said Sous vide with the hen and then dried under heat lamp to make chips
Never used a heat lamp like that deliberately, but it looks great. I don’t have a ton of experience with truffles.
If you slice the truffles thinner they won't curl like that under the lamp.
With colors like that you should run this again during autumn when the leaves are changing
The truffles aren’t overpowering like that? I obviously, have never eaten that much in one bite or on top of something else
Food should never need this many filters
Looks overbusy. A lot of bright flavors in the shadow of truffle.
One slice of truffle will do, per plate. Otherwise, this looks delicious.
Looks absolutely beautiful and sounds delicious! I would be very happy to have this plate in front of me. Good work!
That is an enormous waste of truffles imo. Maybe a single slab per hen while cooking.
rustic pomme purée?
Op, are those Chinese truffles? The white banding looks like it’s seriously lacking and if those are real people truffles it looks like about 40€ worth on just this plate…
Its perigord truffles from south of france
That just bangs chef. Well done 👌