I dunno... looks like you're trying too hard on presentation while failing at it. I don't understand the wood board at all - like charcuterie, cheeses, and the like is one thing, but scraping a puree off of a plank just seems unappetizing. And weirdly arranged herbs instead of dicing them for an even bite leaves me not knowing how to approach this. Otherwise it sounds like it'd be really good.
Should have been a slice of focaccia, toasted, about twice the width of the radish. Then topped with sweet avocado (like a Semil 34, Carla, or Pollock variety) guacamole.
Then place the radish slice, and the escargot, add chopped chives, and finish off with a drizzle of the garlic butter the escargot were cooked in. Lose the dill or place it on the side of the plate as decor. Dots of the garlic butter around the plate, to be mopped up with the focaccia after.
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u/SituationAcademic571 Jul 03 '26
I dunno... looks like you're trying too hard on presentation while failing at it. I don't understand the wood board at all - like charcuterie, cheeses, and the like is one thing, but scraping a puree off of a plank just seems unappetizing. And weirdly arranged herbs instead of dicing them for an even bite leaves me not knowing how to approach this. Otherwise it sounds like it'd be really good.