Presentation - the difference a plate can make

With the introduction of the new menu, le patron has bought new plates, following my begging. To convince him I had shown him an article in Le Figaroscope, with photos from trendy restaurants that use black ardoise ("chalkboard ?") as plate. He asked, for what and how I would want to use them I replied that I see simply an "opportunity for evolution" with regards to his white plain square plates that he is using since 5 years. A couple of days later I got them. Here the two pictures of our new starter "trilogie de foie gras" (chef's idea and creation), three types of foie gras : terrine, pan-roasted and as creme brulée, combined with an apple-mandarine chutney. Which one looks nicer ?

The chef, instead of being as excited as me about this, was rather frustrated. He claims that he has asked for those types of plates since months, and never got them, and "because I am a woman" I just need to say what I want and le patron buys it the next day. While there might be a tiny little truth in this, I also believe that showing him an example in the Figaroscope had helped convince le patron. I didn't argue with the chef about le patron's motivation, but said "o.k. so if you believe I can get what I want from him, then in the future you just tell me what you want, and let me then ask the patron. Anything you need urgently ?". Chef's answer : "A new kitchen"....

Comments

[Bolliskitchen]

tja, weiblicher Charme eben........

Auch wenn ich ganz und gar kein Fan von eckigen tellern bin und am liebsten weiss, sieht's optsich schon besser aus......

[Joan]

I <3 ardoise plates! We used them a TON at Mirazur. =)

Now if I could only get them at my current job to replace these glass plates we have...

[Syd]

Ardoise = slate, which is indeed used to make chalkboards. Very pretty.