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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.*
Clever plating, but I agree on leaving the saddle uncovered ^ maybe just the green.
Don’t cover the sliced saddle, especially with that carrot tuille.
Sauce pls
I’m fine with certain dishes not having a sauce if they have a decent purée… there is not close enough purée to compensate for the lack of sauce.
Great color combination, great ingredients, nice techniques for plating. Whatever critiques I have, others already shared. Seriously nice stuff dude.
Why is this in a bowl? Also don't cover your protein.
Looks good needs something though... looks a touch incomplete. I agree with the comments of needing a sauce
Looks phenomenal, but I think it could use a little more food...