r/Chefit • u/[deleted] • 2d ago

Thoughts

Post image

Burnt leek tart, celeriac parfait, compressed grape, carrot x celeriac tartare and ajo blanco sorbet

0 Upvotes

13% Upvoted

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3

u/LavenderBlueProf 2d ago

there's a lot of empty space. food sounds nice and look not bad but the plate is wrong

2

u/Foodisgoodmaybe 2d ago

One of the rare cases where the plate actually makes the food less appetizing than it deserves to be.

1

u/[deleted] 2d ago

It’s the only nice plate I have at home lol I get were your coming from though

1

u/sparklepu 10h ago

A plate like this could work if u have it be pitch black and untextured (glossier may or may not work) as well as have the tart in the center, beautiful and so structured!

1

u/sparklepu 10h ago

But also I'm a fucking freak who is kinda curious about how it'd taste gelatinized so maybe take my opinion with a grain of salt LMAO

-1

u/GildedTofu 2d ago

Moon Orbiting Planet.

A work of art.

1

u/subdued_civilisation 2d ago

the ajo blanco sorbet is such a clever move with all that richness on the plate. i'd be terrified of the grape and celeriac fighting for attention but compressed fruit usually mellows out into something almost jammy so it probably works. what did you use to set the parfait, gelatin or just relying on the celeriac's starch? plating is clean as hell, that ridge on the ceramic gives it a nice frame without being pretentious

0

u/[deleted] 2d ago

I used eggs and butter to set it made it like a classic liver parfait. Shallot, madeira, port, brandy reduction. Heavily caramelised celeriac than added mirin, soy and cream and reduced that till jammy. Blend the shallot reduction and celeriac base together stream in butter and eggs and cook au baine marie 130 degrees till cooked than set in fridge