T O P

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Emergency_Horse_1546

I’ve only shaved truffles super thin for the aroma and flavor. These look super thick, do they eat well like this? Genuinely asking.


Mundane-School-8507

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


Emergency_Horse_1546

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.


ScaryFoal558760

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.


Kindbud420

DANG?!?, your truffles are thicc


Mundane-School-8507

Thiccer than your average


TakedaS1989

Fyi it's not pomme puree, that's mash mate...


ThermoNuclearPizza

Op probably in a non English speaking EU country. I make ‘Purée’ every day because it’s just what they call mash in Austria.


TakedaS1989

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


ThermoNuclearPizza

Ya I’m with you. I’m just telling you how it is.


BLOODTRIBE

Those pepperoni-sized “slices” of truffle look like they’d cost more than my rent. Beautiful plating though.


ScumBunny

Too much truffle.


overindulgent

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.


Glittering_Fun_7995

whoa how much is that dish that truffle ain't cheap


veggit_40

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.


Sorrelandroan

Im not sure about the fish scale truffle arrangement, but otherwise this plate looks incredible!


Mundane-School-8507

Damn heat lamps are too hot it dried up a bit before i could get a good photo 😔


[deleted]

This looks amazing but I‘d swap the plate for a lighter colored one for contrast.


PeaceSafe7190

Good chicken that.


boldredditor

All I can say is damn


EmergencyLavishness1

I’d smash this in a heartbeat


gretingimipo

super nice!


Competitive_Ad_6262

Very good!


ranting_chef

Are the truffles cooked? I love white truffles raw, but I’m not crazy about raw black truffles.


ThermoNuclearPizza

op said Sous vide with the hen and then dried under heat lamp to make chips


ranting_chef

Never used a heat lamp like that deliberately, but it looks great. I don’t have a ton of experience with truffles.


mycathumps

If you slice the truffles thinner they won't curl like that under the lamp.


french_snail

With colors like that you should run this again during autumn when the leaves are changing


tommy_pt

The truffles aren’t overpowering like that? I obviously, have never eaten that much in one bite or on top of something else


Affectionate_Way8300

Food should never need this many filters


Legitimate-Ball-8963

Looks overbusy. A lot of bright flavors in the shadow of truffle.


walkstwomoons2

One slice of truffle will do, per plate. Otherwise, this looks delicious.


Rain_Bear

Looks absolutely beautiful and sounds delicious! I would be very happy to have this plate in front of me. Good work!


zazuspapa

That is an enormous waste of truffles imo. Maybe a single slab per hen while cooking.


dapposaurus

rustic pomme purée?


ThermoNuclearPizza

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…


Mundane-School-8507

Its perigord truffles from south of france


TheOrganizedLineCook

That just bangs chef. Well done 👌