| Cafe Custard Tart |
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| Fine Dining Custard Tart |
Sorry to quote a cliche, but "we eat with our eyes first". How it is presented can alter the context your food is served in and overall enjoyment of your recipe. When presenting a dish it is important to know what context you are serving it in. Lets say you are serving a custard tart. If serving in a cafe you would expect a simple generous slice of the tart with perhaps a dollop of cream and berry coulis. However if serving it in a fine dining situation it should be smaller and be presented with interesting garnishes to wow and delight the diners. The reason why the presentation needs to be a certain way is because of their customers. As different customers expect different products. A customer going to a fine dining restaurant expects something exciting in presentation because that is what he or she is paying for and vice versa for a cafe.
In restaurants presentation can range from very traditonal to natural to precise. How you plate a dish can show your intentions and what your restaurant is about. An example would be Murgaritz and their natural style of cuisine. Anougher example would be Michel Roux Jnr. and his traditonal precise french cuisine, which they both reflect through their presentation.
So as you can see presentation is vital in describing and giving your food that something extra to help you stand out as an individual.
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| Murgaritz Food |
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| Michel Roux Jnr. Food |
References for Pictures: http://laissezfare.wordpress.com/2011/05/
Article by Richard Craig
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