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hfmyo1 t1_j93nrea wrote

We should be allowed to crosspost to s t u p i d food.

31

darth_lyden t1_j93qh9e wrote

Black Cod is the finest fish on the planet IMO.

8

ditchgordon t1_j93ry6r wrote

On the rim of the plate? Nahhh b. The dish looks beautiful but sauce on the rim is hard for servers to carry. Love love love the negative space but I’d go with a flat plate or leave all sauces inside the rim of the bowl. It looks beautiful though!

Edit: also, less is more

5

ShadowTacoTuesday t1_j93sw98 wrote

Replying to troubleseemstofollow (#1,863,780)

Honestly I’d just prefer a smaller plate with the rim cut off at this point even if they take very little off the price tag. It just seems so snooty and overdone. How do you even eat the outer rim? Do you smear a single thin petal over it all or do you just ignore it?

I wouldn’t do 15 course tastings often but I at least understand doing it once in a blue moon to try a bunch of different flavors.

3

digfor_fire t1_j93szzg wrote

Thought those were jelly bean garnishes .

20

4DoubledATL t1_j93thbc wrote

I choose not to eat food when it takes more time to plate, then prep and cook the main. Garnish overload… don’t care about 15 courses! Give me three that the chef focused on with all their attention…

6

ZaatarCrusted t1_j93xiw6 wrote

OP new to this sub. The crowd here prefers a baconator or a deep dish pizza.

54

W0lfenstein1 t1_j93yq50 wrote

I work as a chef and this looks tiring to eat, having to move around the plate for each morsel of sauce. There is a time and a place for squeeze bottles of puree and tweezers but this is not it.

283

MutedHornet87 t1_j941b8v wrote

Does black cod taste as bad as regular cod?

My dad brought some home from Newfoundland, and I really didn’t enjoy the taste. Meanwhile, I like almost every other fish.

1

dvos514 t1_j941hfj wrote

I reminder a time when my head chef would crucify me for leaving garnish on the rim of the plate

3

edudjr t1_j941jl1 wrote

They could have at least cleaned the left overs from the plate before serving it to you

3

buycandles t1_j942s2u wrote

I literally thought I was in the Baking sub and looking at the top of a cake.. 😳

1

Shashi2005 t1_j944n5n wrote

If I went out for a meal like that, I would call in at the chippy on the way home for a Wigan Kebab.

3

TrickyTrichomes t1_j946ng5 wrote

Tiniest piece of sablefish I’ve ever seen in my life. It’s definitely my favourite fish though. I have enjoyed it twice in restaurants and prepared it several times at home. Every time it has been excellent

1

Starbellyyyy t1_j9495xz wrote

I get what everyone is saying however this looks beautiful and took a lot of attention to detail to plate it would be nice to eat something like this at least once in your life ☺️

−1

SaucyNaughtyBoy t1_j94a95q wrote

Where is the rest of the cod? Those fish are never that small... that's a bite, not a filet or course.

2

SaucyNaughtyBoy t1_j94gogw wrote

Replying to Thechampy1 (#1,866,084)

I did something like that on a cruise, but all of that food was prepared to look really cool and almost not food looking. Like these gumball sized and shaped poppable balls filled with pretty much mango juice. Unless this is supposed to be one of those appetizer parts, this is still a bit small for what we had for the "main" course series. I know it's the experience, but this should at least be condensed down to a smaller plate to make it look more the part. IMO of course. I'm no master chef. Just a guy that loves food. ❤️

2

Seymoorebutts t1_j94hhxa wrote

Michelin restaurants are simultaneously the best and worst things to happen to food.

While I have no doubt that the flavors of this dish are fantastically composed, think about the waste that goes into creating courses like this. A fish that could have fed 1 or 2 people now yields maybe two potions for coursed meals.

Plus, they have become exclusive clubs to the wealthy while also creating ridiculous and unreasonable standards that are simply unsustainable. Look at Noma.

This isn't absolute, there are definitely one star/Michelin rec'd restaurants that are much more approachable and environmentally conscious, but on a whole, it's tough for me to not think about everything an operation like that entails. And this is coming from someone who would still love the opportunity to try more of these establishments.

0

Neal_H t1_j94hmpg wrote

[I ate]? More like [I tasted a free sample]

13

Br4veSirRobin t1_j94jb1s wrote

When chefs run out of ideas. Unless this is a 'tasting' menu this is snob food.

1

SireBlew t1_j94jwqn wrote

Was this free? Like a Costco sample or something?

0

Jayeky t1_j94rbkw wrote

That's art for sure, but looks annoying lmao.

1

livin-gonzo t1_j94sfod wrote

Replying to W0lfenstein1 (#1,865,238)

Totally agreed. This looks like a chore. Truly believe it shouldn't be on the plate if you're not supposed to eat it; if this is all meant to go together, maybe move it a little closer. I am all for beauty in food, but this really feels like someone who's trying too hard to be cool.

20

pitifuljester t1_j94ty1t wrote

Idk I personally enjoy a down to earth, simple dish to eat more than to just look at. Sure it looks pretty I guess, but it's just obnoxious.

13

me_irl_irl_irl_irl t1_j94wbm4 wrote

Replying to Pretty_Artichoke1442 (#1,863,933)

this shit is why The Menu was written

it doesn't even look good. what the fuck is it, poached? there's literally no sear. and it has a flower petal on it. why?

why are all the sauce dabs on the rim of the bowl? and why are there even sauce dabs when it's in another sauce?

if someone gave this to me after I paid money I'd demand to speak with the chef. I have more questions than I care to type

29

Jwill294 t1_j94y747 wrote

For working in restaurants my whole life, that’s such foolish plating lmao

41

shade81 t1_j9501j8 wrote

Correction, you tasted!

10

kotonizna t1_j950kvk wrote

How do you eat this? Are you supposed to lick the sauce droplets around the plate? gif

9

TMD74 t1_j951ixq wrote

That’ll be $49.95 sir.. Tip options 18%-25%-32%

2

darth_lyden t1_j951ooi wrote

Replying to me_irl_irl_irl_irl (#1,867,479)

You didn’t answer my question. And to answer your question, Yes. I actually worked on a black cod long liner in Alaska. I have traveled all over the world and eaten lots of fish. This is one of my favorite.

The fact that your taste doesn’t match mine isn’t a fighting point. Piss off, troll.

1

Classic_Ad_1143 t1_j956hyw wrote

Wowww look amazing, how much this pleasure cost to you?

1

LeGuizee t1_j958gg8 wrote

Obviously not gonna choke on that

1

reallamedroid t1_j958mcd wrote

Somebody tried to copy what they think is fine dining

AND FAILED

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BennoDXB t1_j95c7a2 wrote

Is it a fucking huge plate? Or is it just one mouthful and some drips?

9

sizzl75 t1_j95g400 wrote

Replying to W0lfenstein1 (#1,864,885)

Ohhhhhhhhhh that's what I'm looking at? I literally thought the plate was some kind of...messed of pie smoothie thing with chunks of things sticking out and was trying to figure out how any of the title was part of it

2

KennyWestone00 t1_j95jqr3 wrote

This is like French cuisine, a little dirt on a plate.

1

MicIsOn t1_j95llcs wrote

This is exhausting to look at

1

Seymoorebutts t1_j95ok64 wrote

Replying to reallamedroid (#1,868,227)

...but I have?

I'm not out here trying to attack Michelin restaurants or chefs, they're brilliant at what they do. It's a level of service and attention to detail that goes well beyond what most people will experience in their lifetimes.

I'm just trying to highlight the fact that many of these operations require an insane doctrine to exist.

https://www.bonappetit.com/story/noma-restaurant-closing/amp

https://www.luxuo.com/lifestyle/gastronomy/the-downsides-of-le-michelin-guide-and-its-coveted-stars.html

https://www.barandrestaurant.com/food-beverage/how-michelin-guide-has-failed-restaurants

https://www.tastingtable.com/935300/the-reason-chef-eo-yun-gwon-sued-the-michelin-guide/

These are just from a cursory search on the topic of Michelin Stars in restaurants. Not to mention that I think most people would agree that the guide and its review practices have become heavily political in the past few decades.

There's also a widely held view that because of their methodology and approach, so many unseen, less known corners of the world with AMAZING food will never receive coverage like this.

Back to OP's original post - I'm not suggesting his meal was from a Michelin joint, my comment was moreover a response after reading some comments here and thinking over my time in the industry.

1

KOCA_XD t1_j95ve8x wrote

What is that food for ants

1

rdmajumdar13 t1_j95x4wr wrote

Wth is kish mush? Do you mean kishmish which is Bengali for Raisins, which I do see on your plate?

1

edstirling t1_j96133o wrote

What did it look like before you ate it?

1

JohnnyLoco69 t1_j961rkz wrote

Entire dish would have fitted in a shot glass. Waste of space.

2

Berzserk t1_j966xnc wrote

Real nice earthy vibes.

This sub doesn't seem to like the boujee topics. But based on your username, maybe you already knew that lol (if so, I like you more)

1

chef227 t1_j9673jz wrote

r/culinaryplating would actually enjoy this, you've got a bunch of shit because people here prefer simple food whereas this is more about the art and look (personally I love both delicately played dishes like this and dishes engineered for taste but some people can only appreciate one and the afformentioned sub is a better bet)

2

Oryihn t1_j9685sf wrote

This defeats the purpose of food for the sake of art. I'm sure it cost $30+ for that one bite of food with some sprinkling of flower petals

2

Oryihn t1_j968orn wrote

Replying to chichi_eats (#1,866,583)

Preferring to eat a filling meal that is affordable rather than one bite of pompous garbage?

I'd rather eat little Caesars pizza than spend money on this trash.

I have over 20 years in culinary and this irritates me to no end.

2

RoastedRhino t1_j96cael wrote

Replying to ccherven1 (#1,870,580)

If they do it properly, a tasting menu is very filling and if you pair it with wine it’s up you to watch your drunkness (they usually propose a glass every two servings, which makes 7 glasses + bubbles, that’s an entire bottle).

4

maipaksana t1_j96deja wrote

reading the comments of the fine dining snobs saying we can't appreciate this seeing as we're all a bunch of bottomfeeders who aren't as refined as them, i can honestly say that i'm glad that I can't. give me that baconator you so loathe.

gonna go watch the menu now, LOL

2

Chaos-Jesus t1_j96f2yy wrote

This plating is way overboard and actually detracts from the dish.

1

AFilthyPirate t1_j96rfx3 wrote

What fast food did you grab on the way home to top yourself off?

4

FG88_NR t1_j96tq4s wrote

Who falls for this shit? Like, how and why?

2

jbone09 t1_j96zhmh wrote

Where is the food? Looks more like a fall decoration.

1

imjeffreychung t1_j978btq wrote

Serious question, how is this dish designed to be ate?

1

moogiemomm t1_j97upsr wrote

Oh my gosh my family would actually laugh out loud if they thought this was their meal.

1

theguytomeet t1_j97yprm wrote

This doesn’t even look like fine dining. More of a waste of time for 1 bite.

1

Just_Assignment9246 t1_j9c9civ wrote

Looks pretty good to me, especially if it one of many courses. How was it?

1