Efficace est pas chère c’est djamel que je préfère ! 😂 If you guys want some more tips about food plating such as how to make the velouté - the sauce - the bonbons - the purée or even some crazy decoration such as spiral or roots etc .... please let me know in the comment and I will do some video or demo next week. Made this dish on Thursday. Pretty easy to make. This will be a pea velouté with sliced pan fried salmon and potatoes fondant. Here are the different step for each part of your plating : - for the fondant potatoes I normally cut potatoes the size I feel confortable with « need to go well with your dish and plating » once they soft I pan fry them until golden brown and then add salt and pepper. - for te peas velouté all you will need is to pan fry some slice onions and garlic and peas with 15g of butter or olive oil. Once they vegetable are sweat but no colour add 15ml of water salt and pepper « some mint leaves taste good to » you can just blind this mixture until smooth. - for thé salmon I slice and pan fry but don’t over cook it as your salmon will be fine slice it will cook very fast so this is your last step « you can pan fry your pepper and mushrooms 2 minutes before you cook your salmon. Once you got all your ingredient ready all you need to do is the plating bit for this I let you use your imagination ! _ _ _ _ _ _ _ #foodholic #foodgasm #photography #shotoftheday #cookingpassion #japaneseknives #goodfood #goodfoodgallery #artofplating #djamel_cheurfa #floodtheinternet #sexyfood #workworkwork #recipe (at Royal Botanic Gardens, Kew)