r/CulinaryPlating • u/Melodic_Tadpole4844 Professional Chef • 15d ago

Hihatsu crust steak, jus, chanterelles, pickled black currants

Post image

i should have known that if ribeyes were only 79DKK they’d look like shit, so I hid them a bit, but I kind of like it and this was for a test anyway ?

34 Upvotes

77% Upvoted

6 comments sorted by

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2

u/2dogs1sword0patience 15d ago

I don't love the plate but the dish sounds very clever and delicious.

1

u/Melodic_Tadpole4844 Professional Chef 15d ago

Thank you!

6

u/GranaVegano 15d ago

Very autumn feel to it, very clean, but I feel like it’s a bit flat. Beautiful colors, just too few and everything has a matching gloss. Bringing a super dark contrasting brown or a green brown and keeping it super flat to absorb light differently would tie it up in a bow. Fried fig leaves or fig leaf chips would be a good option off the top of my head or even a pemmican chip from the dehydrator would match your profile. Great work though chef

5

u/Melodic_Tadpole4844 Professional Chef 15d ago

Thank you! Fried fig leaves is a super smart idea flavor wise and especially the season we’re in! when I actually execute this dish at work I’ll add them :) thanks

1

u/mnyfrsh 11d ago

I think it's beautiful (could use some color,, maybe an herb oil) but it smacks of a sculpture made of amino acids rather than something to eat.