In addition to paying attention to the delicious food after cooking and the aroma brought out by the heat during the cooking process, cooking also includes the visual beauty of the final presentation. After all, when people are eating, they are also appreciating food. Sometimes it looks delicious visually, which makes it easier to arouse peoples appetite. It’s no wonder that chefs all over the world are racking their brains and studying how to please the picky gourmets with visual effects ranging from color, aroma, shape, balance, structure and other aspects. The art of plate presentation introduced to you today will let you see how exciting the sparks between food and design are!
After cracking the slightly charred Jerusalem artichoke, what comes into view is roasted hazelnuts and salty caramel and malt. This delicious taste can only be tasted after a collision. , it should be the most memorable!
The bright green sauce contrasts with the bright colors of spring vegetables such as radishes, carrots, purple artichokes, and peas, with a precise ratio of five to five, visually cutting into incomprehensible but complementary pieces. A dangerous balance. Finally, sprinkle some black truffles for decoration, and the whole thing is served perfectly!
Walking around on the small and cute spherical base, I carried various appetizers such as tomato gazpacho, fried fish balls, beef jelly, and macarons on my head. In addition to being full of interesting shapes, every bite is a different experience. From freezing to scalding, there are various temperatures!
The dark green sorrel soup creates beautiful arcs on the plate, which also makes the overall arrangement full of rhythm. The leafy vegetables deliberately placed upside down on the side generously invite people to appreciate their "inner beauty."
Various vegetables such as Asian pears, chrysanthemums, salsify branches and lettuce are neatly arranged in rows, but the asymmetrical arrangement and white space are deliberately left to the right, leaving a lot of room for imagination.
Among the intertwined black branches, porcelain tableware with rough and damaged corners is held steadily, echoing the small cucumbers on the plate. It is a complex process of wrapping berry azalea leaves and then baking them. Unimaginable food, don’t know what it tastes like?
Actually... there is no need to deliberately arrange the plate, as long as the crab meat is placed on the crab meat and the sea urchin is so thick that it hangs down, it should be enough to make everyone scream!
The bright yellow quail eggs are placed on top of the truffle-covered beef tartare. The perfect concentric proportions and sharp color contrast should improve everyones acceptance of raw beef!
Atlantic crayfish eggs are garnished with tomatoes, and they are arranged in a concentric circle. Especially when looking from top to bottom, the red color of the tomatoes is particularly conspicuous on the thick black plate.
A small bunch of juniper is placed on the stone, and suddenly it is a bit unclear. Is this some kind of Japanese-style garden landscaping? Or is it an edible meal?
Cooking can be simply "cooking food", or it can be a kind of "artistic conception". Maybe we don't have the chance to taste the top food dishes carefully crafted by these chefs.
