How difficult is it to plate Thomas Keller's Confit Byaldi? I have found endless pictures of it online looking like something a rat dragged in and only one picture of it looking as beautiful as it did in the movie. Thank you alanbarnes for giving me hope that it is indeed plateable!
The question is what should i do - other than cutting the veggies correctly and layering them properly in the pan - to make plating in a way similar to what Remy did in the movie possible? Normally I wouldn't care, but this is for a romantic picnic to celebrate our 8th wedding anniversary :)