Photo courtesy of ICE: Institute of Culinary Education
As part of The Art of Plating’s Chef’s Cut series, Albert Adriá of Barcelona’s Michelin 3-star restaurant, El Bulli, expounds on his art of food plating. The younger brother to one of the world’s most important chefs (Ferran Adriá), Albert has built a name for himself, most notably in pastries and tapas.
Below, Albert discusses the marriage of food, flavor and presentation. No detail is too small, and often a pair of tweezers are utilized to give just the right look.
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