Skip navigation
batard Andris Dzeguze
Stuffed pasta with rabbit confit at Bâtard

Chefs opt for simplicity and elegance in plating

Gone are the days of towering food and swooshes of sauce on the plate

Chefs are moving away from towering food and swooshes of sauce on plates to a simpler, more elegant plating style.   

Register to view the full article

Register to view this article

TAGS: Chefs
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.