Serious question, has anyone else seen a shift away from the 'everything on the plate' style?

I was at a tasting menu in Portland last month, and the chef at Le Pigeon served a lamb dish with just three components. The focus was on the quality of the meat and a perfect jus, not a dozen garnishes. It made me rethink how I build my own plates. Are more people moving toward this simpler plating style now?

3 comments

3 Comments

sean_johnson1623d ago

It's just food on a plate, man.

jake18923d ago

Yeah, it's not just food on a plate, @sean_johnson16, it's about focus.

angela_baker23d ago

Honestly, it's a reaction to all those Instagram food towers.