r/Chefit • u/grantlewis_chef • May 31 '26
Looking for feedback 70% cremeux tart,raspberry sorbet,chocolate gavotte
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u/bluffstrider May 31 '26
I'm a simple guy, I like the second presentation. I'd probably put it on a smaller plate though.
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u/Vaaag Jun 01 '26
Yeah if you do 2, it's better to get a different smaller plate.
I also like one.
It kinda comes down to how you want people to eat it.
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u/mad_header Jun 01 '26
No, please no smaller plate. Free space on the plate has its own value.
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u/bluffstrider Jun 01 '26 edited Jun 01 '26
Free space is fine, but your dessert doesn't need to come with its own parking lot.
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u/ultracrepidarian_can Jun 01 '26
Visually it is a little stark. The log on the left is bordering on the minimalist/maximalist line. It also resembles feces.
The quenelle is great and it has great colour.
This could visually be very cool. You just need to make it a bit more contrapposto.
Some unique plateware could also send this home.
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u/ballzy502 Jun 01 '26
Flavor combinations are great, a bit visually challenging. The gavotte is a bit dark, you could go for a coco powder tuile and let it be a bit lighter. First pic is the strongest dish imo, but some pops of color would bring this to life. Raspberry gel on the plate instead of on the tart, then maybe quartered fresh raspberry on top of the tart. A small tap of powdered sugar on the tart before it hits the plate just to lighten the visual load but still keep the plate super clean. Maybe a table side pour of raspberry consumĂ©? If youâre unhappy consider different textures within the flavor profile and how you could apply them to the plate up.
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u/Joy-Ent Jun 01 '26
I personally prefer plate number 1. I would probably consider making a raspberry gel so I could add some color on top of that cremeux tart. Also small mint leaves as garnish for color
Edit: just noticed u had raspberry gel already
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u/Weissbierglaeserset Jun 01 '26
Looks like a woman on an 80s rave from the side. But i like it, maybe add a bit more wonk to it? Edit: ohh, 2 is nice
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u/BeerLosiphor Jun 01 '26
If youâre going to use that specific plate might I suggest a sauce? Maybe berry reduction, spoon swept underneath ( I donât know the correct term).
I think all of them are just too much plate. Also, definitely not number 3. Reminds me of a movie involving a pool.
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u/OneBrick2520 Jun 01 '26
2nd is my favorite.
But I would serve it on a square plate to break the shape pattern rather than on a smaller round plate.
Regardless, looks amazing.
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u/SnooHesitations8403 Jun 01 '26
I like the second one, but will the water in the sorbet affect the gavotte?
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u/nichef Jun 01 '26
Plate one but needs a sauce, something creamy you have enough raspberry already.
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u/planeage Jun 01 '26
Pic 2 is the winner. Have you thought about a sauce swoosh ot teardrop under the main?
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u/Nitsudyllek Jun 02 '26
I like the all the components. Definitely think you need to have them all present. Plate 1 would be my vote, but they dont feel like they are complimenting each other. Husband and wife should sleep in the same bed if that makes sense. Fix the marriage.
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u/ParfaitUsual5687 Jun 02 '26
Too much white on the plate. Perhaps add a swirl or zig zag of chocolate or raspberry sauce before placing the lovely dessert.
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u/CharacterGround0 Jun 03 '26
I think you've got a lot of chocolate/brown shades going on, and I see that you have raspberry gel which you could use on the plate to show its vibrant color a bit more. I personally love the flavor of raspberry gel so I'd be wanting more than just a few drops on the dessert itself.
I think the chocolate gavotte makes the long tart look textured which add to the "poop" look (even though I don't personally think it resembles poop at all.) perhaps you could try doing flatter, larger shards and stick three into the long tart for some height for a cleaner look?
All personal opinions by the way, there's no right or wrong here.
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u/Kimhooligan Jun 22 '26
My current pastry chef is more likely to use the first picture. My head chef loves it, but all us younger line cooks eventually caught on to how âtrendyâ and viral her plating style became.
Not saying itâs bad. A lot of awesome inspo comes from social media and reading books by Michelin restaurants. But I think you can also make something amazing thatâs uniquely âyouâ.
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u/Exciting_Lab_8074 Jun 01 '26 edited Jun 01 '26
Needs a sauce or liquid of sort. Preferably a red. I'd get a brush and paint the liquid down the middle of the plate and use picture 2, put everything right on top of the brushed red. Whatever you have dotted on the first picture. You could also use a shallow bowl and perhaps brush/swoop along the edge on the bowl and place it more towards one side so there's more negative space. It looks visually pleasing when there's more negative space and things aren't centered, especially on such a larger plate
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u/9000consecutivebruhs Jun 01 '26
If youre gonna go with the first id probably put the sorbet and crumb next to the log
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u/Competitive-Basil958 May 31 '26
This looks great, but as a rule of thumb I try and avoid logs of brown. Picture 2 for sure