plating option #2 for the chicken. trimmed the veggies down a bit and tightened them up. more sesame yogurt and more shallot jus. adjusted the seasoning on the forcemeat in the roulade. added more salt, chopped pinenuts, golden raisins, and lemon zest. they went from pretty good to fucking delicious.
ever wonder how restaurants come up with their food and presentation? this is it.
ever wonder how restaurants come up with their food and presentation? this is it.