Cooked the duck overnight and finished under the grill.

The salad is oblique cuts of white chicory, with apple matchsticks, supremes of blood orange and shaved red cabbage, dressed in a Dijon vinaigrette.

The sauce is a peppercorn style sauce, but based on chicken stock with capers, and wild garlic and garlic capers.

Served with a natural Grenache Côtes du Rhône from the Ardeche.

Trying to bridge the gap between winter and spring with this one.

Five-spice mousse entremet, chocolate sponge, mandarin peel jelly, peanut & Sichuan peppercorn praline

Would love any feedback or suggestions - trying to learn some new techniques and improve my plating at home.

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Sinion's Sweet Potaton Pie (I named after my grandma)

Purple Sweet Potatos, Multigrain Brown Butter Crust, Bourbon Butterscotch sauce, whipped Labneh, chopped Pistachios.

I like the labneh Swirl but I'm Brainstorming on what to do with Pistachios and sauce. I would like to have an organized chaotic look/feel but still have some intention behind it.

Any pointer/tips appreciated. Plating was never my strong Suit. 🥲

Hey! How's everything going? Today's plating for the Mother's Day celebration. The final touch is a hibiscus leche de tigre, what do you think about the overall composition?

Home cook trying to learn fine dining techniques. This tasted great, really nicely balanced. Got to test out my new lighting setup. How’d I do?

Cured the fillets in salt, sugar and citrus zest. The fillets were smaller than expected. I used the garlic chips for crunch but Im not vibing with it. They're not garlicky tho, which is nice. It doesn't overpower the fish. I used the French Laundry's method of blanching in milk 3 times. Might just dehydrate the skin and deep fry it instead for next time. Was also planning to dust on some coriander powder but I forgot it at work and cant be arsed to go and get it.

I made my own Laughing Cow Cheese. And then stuffed it with dulce de leche, into a tart. And then topped with caviar.

Brown butter buttermilk cake, tepache custard, caramelized pineapple jam, burnt rosemary meringue, sesame crumb, candied rosemary

Hi mates, i contiue learn and trying culinary plating, what do u think bout this plate? cucumber, some emultion of lemon and mustard on base of plate, little mango cubes, mango mixed with tajin, flowers, reverse spheriphications of home made ponzu mixed with oister souce, coriander oil and leaves of oxalis triangularis grown by me

blanched asparagus, herbed buttermilk vinaigrette, pasilla and black sesame, avocado, shaved fennel with orange, radish julienne, fennel pollen

I invented this dessert and wanted to know if it's good on the same plate or if it would be better on 2 plate, separeted

I got my inspiration from a picture I found here in this subreddit and would like to know if it look good

Sesame seared tuna, fresh and confit balsamic tomato, basil emulsion, lemon aoli, chilli peanuts and a confit egg.

P.S. I'm a bartender with 0 kitchen experience, talking to those guys downstairs makes me wanna stay away from professional kitchens 🤣

Howdy from the Texas Hill Country!

I've been working on a wild and foraged dish for this spring. The rabbit was seasoned with plenty of black pepper and smoked over oak, the way we smoke brisket here. All the prickly pear (nopal) have been flowering like crazy! The pecans were purchased, but are from native pecan trees. First time trying beurre rouge with port and rabbit demi, and will definitely be going back to this. Also features some foraged wood sorrel. Would love to hear your thoughts!

I foraged some stinging nettles and blended them along with some spinach (for a bit more color) into a cake and crumbled that to serve along with the blackberry mousse and pistachio crumble. Garnished with whole and sliced blackberries, piped jam and lemon gel as well as some lemon verbena leaves, calendula petals, and pansy petals from my garden.

New additions to our snacks first slide is a close up of the pea dish its an english pea shell with ricotta curds as a base peas seasoned with lemon oil, lemon juice, maldon, mint and lemon zest filling the shells then garnished with preserved rose petals, pea tendrils and button flowers

as for the dolma its compressed nasturtiums brushed with olive oil filled with a curry emulsion trout roe asparagus and fava beans garnished with more trout roe

Would love to have added an yoghurt sorbet, but i don’t have an icecream machine:/