This is my 2nd week class menu....
Roasted Duck Breast serve wif balsamic sauce accompany wif mix vege risotto, braised cabbage, and sautee onion mushroom.
Chef said good idea but sauce too thick and too little...
Presentation wise ok.
Taste ok just sauce too thick and little...
Rice not reli cook.
Braised cabbage color and texture not suits to the real original braised cabbage.
mushroom ok...
This time i plating in fine dining standard. but the dusting there is just extra.
it make the dish look too pack only....
will learn more in plating and will plate better during Menu 3
Next Menu : Menu 3 - Lamb
No comments:
Post a Comment