A Shift In Plating (No, I don't mean geographically)

J and I had dinner at Becassé (I will write another post detailing that visit) the other night and I got to thinking about 'plating'. I've noticed that the 'traditional' way of plating i.e. centered and piled up mile high has shifted.

The white plate has become more a canvas for the chef and the food, mediums, for his work of art.

In saying this however, it is worth mentioning I think the traditional still looks beautiful when executed with the right foods but I feel is it overused and the new has injected a new challenge for chefs to be able to use colours and textures from their ingredients to create their 'paintings'.

Pictures speak more than words, here's what I mean:

Comparisons

The Traditional




The 'New'