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Eye candy from the ocean

Plating is an art that we chefs have to re-invent every day. Our guests not only come for good tasting food, they want eyecandy too! We understand the pressure, so our chef Craig Elliot shares some plating tips and the latest trends.

Nordic look

Whether in Bali, Russia or Europe, the Nordic infuence on the plate keeps coming back. Want to give your
food that ‘Scandi’ look? Go for a pure approach with
an organic touch. Ditch that round cutter and make swirling ribbons or chunks of your vegetables. Throw (yes, throw) your mushrooms and herbs on your dish to garnish for an effortless style. Sounds scary, huh? It can still be elegant, don’t worry. The book ‘Gone Fishing’ by the Danish chef and food stylist Mikkel Karstadt (follow him on Instagram) is focused on Nordic fish dishes and his plates look amazing AND doable.

 

Stay centered

One of the things we noticed looking at contemporary chefs worldwide, is that the plating is more centered and very compact, graphic almost (like Nordic or Japanese cuisine). If it makes you feel zen, you’ve done a good job! Say goodbye to the half-moon-shaped dishes with many dots and elements all over the plate. Make a connection between the different elements, by letting them touch each other.

Hide and seek

Are we doing it to add an extra playful element for our guests? Whatever the reason, the layering of food is hot (and of course there’s a link with the centered plating). Surprising layers of food that are explored while eating. Think a puffed rice cracker covering crab meat, thinly sliced radishes hiding a yummy sea bass tartare.

 

Who’s laying on top?

Are you still pouring your sauce on top of the dish? Don’t do it anymore. We’re bathing our fish in little puddles of broth or sauce. For example, chef Mario Loina ’s tortellini with shell fish sauce or coquilles with chicory, truffle foam, goat cheese and shrimps.

 

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