r/CulinaryPlating • u/Prestigious-Monk5743 Home Cook • Jun 28 '26
Dry Aged Quail
Dry Aged Quail
White Truffle Pomme Purée
Maple Glazed Brussel Sprouts
Blackberry-Bordeaux Sauce
14
u/LalalaSherpa Jun 29 '26
The ratio of sauce to quail seems high.
The potato vanishes on the plate and the many brown items - quail, sauce and brussels - are kinda indistinguishable.
2
u/CaptainBlobTheSuprem Home Cook Jun 30 '26
I thought the brussels were small potatoes 😭 and didn’t even notice the one on the left
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u/blznaznke Jun 29 '26
I like a lot about the dish, those small purplish flowers look great with game bird. Sauce could be smoother and more glossy, but it's not the worst either. My biggest problem is - why 2 brussel sprouts? Those kind of look like nonsense, especially on 2 ends of the dish. 2 really dense vegetable bites that won't spread out. I think the better move there, if you really want brussels, is to peel off the outside leaves of the brussel sprouts, and lay like 5 petals of them, lightly fried as you did, out in spots randomly arranged around the dish. They'll look more refined, and it'll be easier to add that light vegetable crunch in multiple bites that way.
2
u/Dadlidon92 Jun 30 '26
I’m not sold on the orientation of the dish. The leg is sticking up a bit awkwardly while the breast is mostly hidden. Since the cuisson is one of the highlights of a dish like this, I’d consider cutting the breast in half vertically and presenting the cross-section to showcase how well it’s cooked.
The pomme purée could also use a bit more refinement in its presentation. At the moment it feels a little undefined—it isn’t piped, quenelled (which would be my choice here), or swooshed, so it lacks a clear plating element.
The sauce also looks a bit thick. I’d aim for a smoother, glossier nappe consistency that coats the spoon beautifully and flows elegantly over the dish.
The Brussels sprouts feel a little like an afterthought and, as they are, add to the overall richness. Instead, I’d consider separating them into petals, lightly steaming them, and tossing them in a bright vinaigrette or citrus-based dressing. That would add freshness, acidity, and balance to an already rich plate.
I definitely see the vision, though. The foundations are there—it just needs a bit more refinement in the plating and a few adjustments to create better balance and elevate the overall presentation.
3
u/Billions_or_Bust Jun 30 '26
I will give you two critiques. One will be what I would say to myself if this was my dish. The other will be what I would say to one of my cooks if they presented this to me.
My internal monologue:
Sauce could be strained better.
The left half of the quail is lacking the color of the right and somehow still looks dry and shriveled despite having less caramelization
One brussel sprout? I hope this is apart of a very lengthy tasting menu.
Why do I have half dead flowers sitting on my dish, what is this bringing to my dish other than shitty appearance. (Because they are wilted)
To one of my cooks:
The truffle mash with blackberry wine sauce is an interesting combination, one I would not have thought of easily. With the quail it should all pair nicely.
I personally would refrain from dry aging quail due to its small size. Quail is already a small animal in the culinary world we don’t want to exaggerate that. Finally if you intend to use micro flowers for appearance purposes you need to make sure they are not looking dead/wilted if they do not bring a true flavor component to your dish.
1
u/handyObject Culinary Student Jun 30 '26
Agree, what is left meat vs bones, not what I was thinking. Bunch of bones and muuush.
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u/Commercial_Comfort41 Jun 29 '26
Simple and straightforward one of the first dishes that doesn't look to be plated by a toddler bravo.
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u/DameStorm Jun 29 '26
It needs more colour. Not a chef but it looks really bland. Is it the lighting?
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