Funny, the polar bear from the Bowl, peeped out. Dipped in Corn, carrots, mushrooms, noodles and something Green, maybe it’s a leek, he is smiling from the page of a book, although he has actually no laughing matter. Polar bears, for global warming, and one who bathes in a warm sea in the vegan menu is something almost Cynical.
a Few menus in the photo book “Story on a Plate” so preachy, therefore, like the Ramen, the Japanese blogger Yuki Matsumura. Professionals want to please with your food, Yes, especially of:. Not only the taste but also visually. It’s called Food Plating – translate-free: Do. And that’s why this book is a source of inspiration for the upcoming festive days. Not, because during the Christmas season the one or the other as a professional chef, a professional chef lists, but because it’s Fun, to eat nice.
That man loves fairy tales, has Chef Ollie Dabbous recognized by the London-based Hotel and Hide for a long time. His “Nest Egg” is a perennial favorite. At first glance, it is a bowl, filled with hay and a decapitated Egg. On the second the Nest revealed Egg else: doesn’t this look exactly like a Kessi from a Grimm fairy tale? The “Seeli” in the mashed potatoes for the Advanced, so to speak.
scenes of nature are well suited to be simulated. The “Maple Tasting” of New York chef Bryce Shuman is on a earth-toned plate on which a lot of nature was gebüschelet: Twigs, maple leaves (i.e., Cookies), “stones”, and a dark mustard-yellow liquid. The liquid is a Dip of maple syrup – a Golden pond on the forest floor.
forest landscape on Christmas day
A Swiss Restaurant, is represented in the book, the La Bottega in Geneva, where Francesco Gasbarro inflicts magical plate. Beef, mushroom, and black sesame seeds on ceramic, in the shape of a stone pilzhutes, for example. Clearly, Gasbarro is a star chef, and his dishes are prepared by a team in his kitchen. Nevertheless, it itches a to work maybe once with a Pipette, tweezers or a sieve insert. Would not make on Christmas day, a forest scenery is good?
What is included in the Dessert by René Redzepi of Noma, in Copenhagen, we can only speculate about, we would make the mushrooms from Mailänderli, maybe with a dark glaze, chocolates as stones and green stuff – peppermint? Another Dane, Ronny Emborg, is presenting “pieces of Coal” – it is burnt bread, super idea is, if something goes wrong. Other “painting” Klee painting or Kandinsky, edge of the stalks with herbs, green Sauce and a Ravioli. Art full. But easy to paint.
Servert Alonso-Misol, Klanten (ed): Story on a Plate. Gestalten, Berlin 2019. 256 p., approx. 53 Fr.
Created: 22.11.2019, 19:32 PM
