When it comes to color “How much is too much?”

There is always a very fine line between wanting the plate to look vibrant and turning it into a Carnival. For me I guess if it all has a place there (flavor wise) then go for it, but when you are adding things purely for a decorative point of view……… Be Careful!

Take this plate above as an example, it is a very carefully themed plate with every ingredient earning it’s place. But it is on the borderline of too much. This is a sample plate I am working on for our banquets department. The original combination of flavors comes from my friend Paul Pairet in Shanghai. They are a set of ingredients which just go so well together; Foie gras, Purple cabbage, raspberry vinegar, truffle and strawberry reduction. All the flavors are perfectly matched but they all turn out pretty colorful! Combine this with the fact of when you add an acidic substance to cabbage juice it reacts and turns pink in front of your eyes as you can see in 2 points in the above photo.

What about the color Blue??????? It has been voted as the most “off-putting” color to eat………….. Is this true?

The next person that says this refer them to this article, will make them think twice.

http://www.guardian.co.uk/science/2007/aug/20/sciencenews.cancer

This entry was posted on Wednesday, July 29th, 2009 at 11:19 and is filed under Wisdom. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.