The Michelin star is to gourmets what Rolex is to watch lovers. But restaurants with Michelin stars are usually expensive and rarely anyone can afford a table there. All those who have already eaten in such a restaurant know that this food satisfies not only two but three senses. In addition to smell and taste, also sight, as we are served real works of art on plates that serve as canvases. Would you like to arrange food like a Michelin chef? Then don't go anywhere.
Some chefs claim it is dish preparation and arrangement intellectual property. That's why taking photos of food is already prohibited in some restaurants. It's not surprising when they are food arrangements are real works of art and you have probably ever been tempted to decorate a plate yourself in a similar way. But if you've ever tried to create one culinary creation, then you know it's definitely harder than it looks. Fortunately, she came to our aid Tracey Torres, who once worked in a restaurant Cafe Boulud and gave us short instructions on how to decorate the plate as a Michelin chef, and she did this with the example of pork cutlet, garlic sausage, polenta and other side dishes.
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According to Torres, the basic Michelin rule is yes we show the guest everything we have prepared. You have to play with it with texture, colors and preparation method. We assume (given that you want to decorate food like a Michelin chef) that you know your way around the kitchen, so we'll skip food preparation in the instructions. When Torres distributes food on a plate takes into account the photographic composition (the rule of thirds), but more on this below, where we will supplement the individual steps with visual material.
Step 1: Arrange the prepared food in front of you
Evaluate what goes together or what complements each other. Take into account the color, texture, taste,...
Step 2: Leave space around each type of food
You will later fill this empty space with another type of food. If you allow yourself this freedom, you will later find it easier to find what and how much goes best with certain foods.
Step 3: Cut the meat and reveal the crust and insides
This adds to the color of the meal, and in addition, such a meal is also easier to eat, since you have just the right big bites already pre-prepared.
Step 4: Gradually add other foods
Find the best food pairings to match in style and taste (you need to get to know food a little better for that).
Step 5: Fill in the white with color
Once you have put all the main ingredients on the plate and "steamed" them, it's time to fill in the white gaps. You can't go wrong with some sense of aesthetics.
Step 6: Add the sauce
There is no meal without sauce, especially not one prepared by a Michelin-starred chef. Add it with flair for added juiciness and an upgrade to the look. Voilà!
