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Fabrizio Vindigni a publié un message
Bbq radish, king prawns bisque sauce, brioche bread with nuts butter, anchovies and fermented lemon 🍋⭐
This was part of a 6 courses dinner i prepared for some friends. I plan to rearrange the plating sooner or later
Lana Mihajlović, Mercedes Delgado de Miguel et 3 autres10 Comments-
Level:
Stagier
Looks amazing. I’d love to see the other 5 courses 😉
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@orsolya-csernak i promise I will post some in the future. Not all of them were good, plating wise
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Level:
Scoolinary Team
@fabrizio-vindigni I came here to enhance Orsi’s request. Now we need to see some of the other courses. 😋
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Level:
Sous Chef
Wow, this plating really speaks of elegance and intention
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@lanamihajlovic thank you but I think I can do better!
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Level:
Sous Chef
@fabrizio-vindigni We can always do better 😉 That’s the beauty of gastronomy.
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Level:
Scoolinary Team
Wow Chef! That dish already shows a lot of finesse — the contrast between the deep BBQ radish and the delicate brioche composition is striking ⭐ Since you’re thinking about rearranging the plating, have you considered exploring more vertical elements or tighter spacing to amplify the harmony on the plate?
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@soldamiani hello sol, I don’t think I will go vertical with this, I’d rather try to enrich the elements and add more of them on the overall layout. I have ideas to cut the brioche differently as well.
I always feel a little guilty when someone calls me chef, because I feel like I don’t deserve that word compared to real chefs that have put so much effort in earning their title thru years of study and practice, but thank you ,❤️
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Level:
Scoolinary Team
@fabrizio-vindigni I hear you ❤️ Titles aside, what matters most is the care, creativity, and thought you put into every dish — and that definitely shines through here. The way you’re already thinking about balance, composition, and even reworking elements shows the mindset of someone who keeps refining their craft.
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@soldamiani I agree. Thank you so much for your kind words
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