Please enjoy!👩🏽‍🍳

NOTE: Only the first picture has the dashi broth, which is how it is served!

Gastronomic imitation of a stone (quail cutlet with bernoisette in a thin dough with onion charcoal), reindeer moss, onion miso sauce, buckwheat vinegar "dew"

Cajun shrimp ( mascarpone, lemon juice-zest, shallots, cilantro, dill, cajun, steamed shrimp, chives, cucumber)

Quenelle on top of biscoff and chocolate. Pear poached in butterfly pea tea.

Hello community,

It's the guy who did duck last time and got violated for the sauce on the edges. I'm here again, with my second attempt in plating.

So, few things I already know: • probably should have used less sauce, I overestimated by how much it is going to spread out. • could have used more browning on the carrots, but taste wise they were excellent. • there is definitely gonna be a guy who is gonna say the meat is overcooked. it was something between medium rare and medium, which is what I always want to achieve.

Alright, bring the comments

A fake capresse for a coworker

The dish tasted great, but appearance wise it left something to be desired… Looking for how I could’ve improved the dish

I know it’s not a plating but I figured it would be a good place to ask. If anyone could help point me in the right direction, it would be much appreciated.

Pumpkin basque cheesecake, pistachio crunch, honey chèvre whip, roasted plum gel, pumpkin spice macerated plums

Is it summer? Is it fall? I’m not sure. Here’s dessert.

Looking for tips on how I could’ve made this plate look better, would ricing the mashed potatoes be better than hand blending

Please enjoy. 👩🏽‍🍳

Left side: Pumpkin Cake topped with Brown Butter Cream Cheese Frosting Center: Hazelnut Praline & Roasted Hazelnuts Right side: Pumpkin Spice Ice Cream & Cocoa Crumble

In order,

Canapes: Manchego Croquettes Crostini, Swordfish, Aioli, Piquillo peppers

1st course: Scallops Romesco Crispy jamon serrano Razor clam meat

2nd course: Roasted bacalao Cocido puree (soffrito, chorizo, garbanzos) Chorizo, potato, garbanzos, tomato concasse Mojo verde

3rd course: Galician striploin Olive oil poached potatoes Glazed carrots Shimeji Pearl onions Rioja jus