Michael Laiksonis on Tiny Dots

Michael Laiskonis, pastry chef of Le Bernardin, recognizing that he himself is an offender, ponders whether or not he should be plating desserts with extra flourishes:

I find myself in a dilemma over tiny dots. And thin lines. And smears, bubbles, and dusts.

I've mentioned from time to time the importance of the essential, and the subtractive method of isolating the vital from the unnecessary in a dish. Yet I'm still guilty of committing the tiny dot of sauce, the part of the dish that most certainly adds more to the design and composition of the plate than to its overall flavor.

I certainly don't think such flourishes are altogether bad, I'm just beginning to question my reliance upon them more often.

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