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Plating “ugly” food
Hi all,
I have just completed the plating course – great stuff by the way!
But some dishes are naturally robust (a bit homey and ugly) but difficult to plate in fine dining; autumn is coming and to a could country like Denmark a mash and a stew would be popular.
But how to plate this in a semi-fine dining environment?
Thanks in advance
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5 Replies
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Hi.
We understand your point of view, you can also adapt what you have learned in the course and apply your own technique.
You could use the quenelle technique to plate the mash, it is a very nice and elegant way if you want a more compact consistency and if you want a more fluid mash you could serve it in the center of the plate and on the mash some smaller stew accompanied by a reduction of the same cooking juice.
If you have any questions about the courses I will be attentive to answer you.
Greetings
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Thanks
The Quenelle would probably be too limited, so I’ll continue experimenting on how to get it nicer.
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Your question is really interesting @rene .
We’re glad you liked the content of this course.
When it comes to dishes like the ones you mentioned, I understand that the challenge is even bigger, but I believe that with your knowledge and good taste, you’ll achieve something really impressive.
Just like my colleague Sussan mentioned, we’re looking forward to seeing your first attempts and we ask you to share the photos on our feed.
Hugs!
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Hi René,
I am struggling with the same .. also I am not really elegant.
Colour does a lot I have noticed, but if you have any examples I would be happy to see them.. maybe I can step up my elegant plating techniques 😁😁
Thanks, Niels
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We would love that in the future you can share the photo of the final result of your preparation with the community.
Greetings
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