Eats: The ART of Plating

Cucumber Seed Risotto by chef Christopher Kostow

Cucumber Seed Risotto by chef Christopher Kostow

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France

Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

Sweet water pike grilled with summer cabbage by Rene Redzepi

Sweet water pike grilled with summer cabbage by Rene Redzepi

Asian pear, chrysanthemum, salsify branch, and endive by [ONE] Restaurant. Photo by pocketfork.

Asian pear, chrysanthemum, salsify branch, and endive by [ONE] Restaurant. Photo by pocketfork.

Cucumber Roasted in Madrone by chef Christopher Kostow

Cucumber Roasted in Madrone by chef Christopher Kostow

Crab with Calabrian chili, sea urchin, bottarga, and nasturtium by chef Mark Pensa

Crab with Calabrian chili, sea urchin, bottarga, and nasturtium by chef Mark Pensa

Veal tartare, quail egg, toasted brioche, and truffle ‘caviar’ by chef Mark Pensa

Veal tartare, quail egg, toasted brioche, and truffle ‘caviar’ by chef Mark Pensa

For more inspiration and to read more about the art of plating visit: Source