Dry cured turbot, poached in buerre monte, Jerusalem artichoke, mustard seeds, trout roe, apple and sauce supreme.

Ate it with a homemade foccacia i made yesterday so yummy

Something i made at home as i was bored.

Salsa brillante untuosa deliciosa

Salmon poached in white wine with shallot, thyme, and bay leaf. Used the remaining poaching liquid to create a velouté (first time!). I'm a home cook venturing into French cuisine and would love advice on plating this dish. The plate felt too large and I wasn't sure how to fill the space. Is the roasted skin overly pretentious?

Sent this dish out without realizing what we had done to those poor guests. My lead expeditor, plater was hilarious. Anyway this dish was delicious.

Seared scallop, mushroom puree, grilled trumpet mushrooms, crispy chicken skin, mustard, lemon.

Garnishes include : Honey Tuille, Pickled Ginger, Crispy Salmon Skin and Microgreens

I am a young culinary student and open to any criticism or advice on this plating :)

I know the rules say no splashed sauces but this one was an intentional move. Give me your best and worst critiques.

Open to any criticism / feedback

Had a lot of fun putting this together :)

Cannot change the plate sadly. Need help with plateing. And i have to comply with a stupid rule where every dish needs some seefood or beef, even if its symbolic, so please give me suggestions on that as well Thank you

I was pretty proud of this one and thought I’d share here too!

Scallops mousse, micro herbs salad, chives oil

Overall very happy with how this turned out, unfortunately a few of my croquettes burst open while cooking, if anyone has any idea as to why this happened please let me know, and please give me tips on how I could improve this presentation, thank you😁