Restaurant serving food. Salad "April Olivier"

Decorating salads is a reason to write a separate article, because beautiful salads is an integral part festive feast when each hostess comes up with something original to make the holiday special.

Beautiful salads are especially relevant when there are small children in the house - it is interesting for children to watch how their mother makes salad decorations, and then they gobble it all up together.

Read also: Decorating salads for the holiday: recipes with photos Examples of decorating salads for the New Year, birthday, anniversary, wedding. How to decorate salads for any celebration. Beautiful salads with descriptions and photos

Also, beautiful salads are relevant for children's matinees, and birthdays. Beautiful decoration of salads is not at all as difficult as it might seem, and it is enough to show a little imagination and your beautiful salads will surprise all guests.

Especially for readers Home Restaurant I made a photo selection of how to beautifully decorate salads, which I hope will come in handy.

Most of the salads in this article are layered, and to keep their shape, they are best done in a split baking dish, waiting for the salads to harden in the refrigerator, and then remove the ring, and only then proceed to decorate the salads.

Festive salad "Butterfly"

How to cook Butterfly salad with step by step photos you can see

New Year's Salad "Horse"

Ingredients:

• Chicken leg: 1 pc. (or chicken breast: 1 pc.)
• Fresh cucumbers: 2 pcs. (or sweet bell pepper: 2 pcs.)
• Mushrooms: 200-300 g
• Onion: 1 pc
• Vegetable oil: for frying
• Chicken eggs: 4 pcs.
• Mayonnaise: to taste
• Salt: to taste

Cooking:

Hard boil eggs. Cool down.

Boil the chicken leg (or breast) until tender in salted water (about 30 minutes after boiling). Cool down.

Peel the onion, wash and cut into small cubes.

Wash mushrooms and cut into small cubes.

Heat up a frying pan, add some oil. Place mushrooms and onion in skillet. Cook over medium heat, stirring, for about 10 minutes.

Separate the chicken meat from the bones and cut into pieces.

cucumbers (or Bell pepper) wash and cut into cubes.

Separate whites from yolks. Grate the protein on a fine grater.

Grate the yolk on a fine grater.

Cool mushrooms.

In a bowl, combine the prepared meat and cucumbers.

Salt to taste, season with mayonnaise.

Mix well until smooth.

Combine the yolks with mayonnaise, mix well. (Bring to the consistency of thick sour cream.)

Put the salad on a flat dish (black or burgundy will look more spectacular), forming a horse's head with a knife. You can prepare a pattern in advance.

Lubricate the silhouette of the horse with the yolk mixture. Lay out the mane from the mushrooms.

The last layer is proteins. Finally form the head and ears.

Make eyes and nostrils (for example, from olives), decorate the New Year's salad as you wish. Let the salad rest in the refrigerator for at least 1-2 hours. New Year's fat t "Horse" is ready.

Salad of crab sticks "Mouse"

Ingredients:

• 150 gr hard cheese (can be processed)
• 240 gr crab sticks
• 2 garlic cloves
• 250 gr mayonnaise
• 1 carrot
• parsley
• peppercorns

Cooking:

1. Cheese, crab sticks and finely chop the garlic.

2. Cut carrots into circles.

3. Combine cheese and garlic with mayonnaise, mix well.

4. Put the finished mass in the refrigerator for 1 hour.

5. Form oval molds from the cheese mass.

6. Then roll them in grated crab sticks on all sides.

7. Make ears from carrots, tails from crab sticks, eyes from black pepper.

sakura branch«

Ingredientsfor salad:

300 grams of smoked chicken or pork, cut into strips;

2 small table beets, chopped on a grater;

Bank of pickled champignons;

Egg yolks 4-5 eggs;

Grated cheese 200 grams;

Grated squirrels.

You can add fried or pickled onions after the beets.

Preparing the salad:

Spread all layers with mayonnaise.

Sakura flowers are made from protein, colored with beet juice, branches from grated on fine grater black and green olives, leek leaves.

Stamens are from the yolk.

The design depends on your taste.

flower pot«

The salad is made in a drop-down form for baking. If there is none, you can use a simple cardboard tape, fastening it in the form of a ring, and wrap it with foil. We lay out in this ring in layers, spreading each with mayonnaise:

1. grilled or smoked chicken, cut into pieces;

2. prunes, cut into strips;

3. champignon mushrooms fried with onions;

4. cucumbers, cut into strips (let them stand before laying out and drain excess liquid),

5. Korean carrots.

For decoration: radish is used, which is soaked in beetroot juice.

If you want lilac flowers - in the juice of red cabbage.

Release the salad from the contour, put unsweetened crackers around the “pot”, decorate with green leaves, which will be at hand. In the photo, the salad is decorated with sorrel.

Lay out the flowers, decorate the middle with yolk, and spread the protein grated on a fine grater between.

Keep in refrigerator until serving.

Salad "Pansies"

Salad "New Year cracker"

The recipe for the New Year's cracker salad with step-by-step photos can be viewed

Salad "Snake" for the New Year 2013

Recipes for the New Year's salad "Snake" (7 pcs) with a photo can be viewed

Salad "Crab"

The recipe for the salad "Crab" can be viewed

Salad "Goldfish"

The recipe for the preparation of the salad "Goldfish" and decoration options, you can see

Salad "Pearl"

The recipe for the salad "Pearl" can be viewed

Salad "White birch"

Salad preparation recipe White birch» and decoration options, you can see

Salad "Royal"

Preparation of the Tsarsky salad and decoration options, you can see

Salad "Cornucopia" №1

The recipe for the Horn of Plenty salad No. 1 can be viewed

Salad "Violet"

salad ingredients: smoked leg, prunes, mushrooms fried with onions, fresh cucumber, Korean carrot, mayonnaise.

cooking : Lay out all the ingredients for the salad in layers, smearing with mayonnaise in a salad bowl, or a detachable form. Cut the radishes into slices, and soak in red cabbage juice so that the violet petals turn lilac. Put spinach leaves on the salad, and then make flowers from radish circles. To make the middle of violets egg yolks. Lay out the sides of the lettuce with crackers.

Salad "Fox coat"

Salad preparation and decoration options, you can see

Salad "Spider line"

salad ingredients: sprats, butter, onion, hard cheese, boiled eggs, mayonnaise. Fresh cucumber, black olives, ketchup, herbs for decoration.

cooking : Mash sprats with a fork and put on a plate, then put finely chopped onion with mayonnaise. The next layer is grated cheese with mayonnaise, then three creamy little, and at the end of the egg.

To decorate, mix 1 tablespoon of mayonnaise with ketchup, and draw a cobweb. Make a spider out of a black olive. Decorate the sides of the salad with cucumbers and herbs.

Eggplant appetizer "Peacock's tail"

Cooking snacks with step by step photos can be viewed

Salad "Fireworks"

salad ingredients: ham, boiled eggs, yellow, red and green bell pepper, tomato, mayonnaise, onion

cooking : Cut all salad ingredients into thin slices. On a plate, lay out the first layer of ham, with strips of onion. Next, bell peppers of three colors, alternating them with egg whites. Top with tomatoes and mayonnaise, which we hide under grated egg yolks. Mayonnaise can be served separately in a gravy boat.

Salad "Lady's Hat"

salad ingredients: is based

ingredients for decoration : suluguni rope cheese, tomato, black olives

Salad "April Olivier"

salad ingredients: boiled eggs, boiled carrots, boiled potatoes, pickled cucumbers, fresh cucumbers, varenka sausage, green onions, smoked sausage, parsley, dill, mayonnaise.

ingredients for decoration : radish, fresh cucumbers, lettuce, curly parsley, salami sausage for rosette, olives, egg white.

cooking : Cut the salad ingredients into cubes and season with mayonnaise. Arrange the lettuce leaves on a plate to garnish the salad. Lay the lettuce on top of the leaves. Cucumber cut in half and cut into slices. Cut the radish in half. Arrange radish and cucumber alternately on the sides. Put curly parsley on top around the edges. Before preparing the salad, cut off a piece of boiled eggs and cut it in half. Lay the halves around. Put the salami rose in the middle. It turns out it's very easy to do. Cut into 7 thin pieces of salami, wrap the first piece in a tube, and put the rest on top of each other and secure with toothpicks.

Cut the olives into thin slices and decorate the salad with them in the area of ​​​​the eggs.

Salad "Green Rose"

salad ingredients: boiled chicken fillet, processed cheese, fresh cucumbers, boiled eggs, pitted olives, red Crimean onion, mayonnaise.

cooking : Cut the salad ingredients into cubes and season with mayonnaise. Decorate the salad with plates or slices of fresh cucumber in the form of a rose.

Salad "Mexican"

salad ingredients: boiled chicken fillet, radish, fresh cucumbers, boiled eggs, green onions, boiled potatoes, chili peppers, lettuce, pickled cucumbers, lemon juice and vegetable oil

cooking : Dice salad ingredients and season lemon juice and vegetable oil. Arrange lettuce leaves on a plate and top with lettuce. Using toothpicks, collect a cactus from pickled cucumbers.

Salad "White crocuses"

salad ingredients: boiled eggs, Beijing cabbage, canned corn, pickled champignons, green onions, fresh cucumbers, mayonnaise.

preparation: Beijing cabbage, pickled champignons, green onions, fresh cucumbers cut into cubes, add corn and season with mayonnaise. Put the salad on a plate, and sprinkle with finely chopped eggs on top.

For decoration, we take 7-8 small seedling bulbs (they are sold at grandmothers in the bazaar), a bunch of green onions and 1/4 carrots. We clean small bulbs. Now take a sharp knife and cut the cloves along the top of the onion. We take out the “insides” of the onion and, using a toothpick and green onions, insert the stalks into the “onion cups” and put in each onion little piece carrots.

Liver cake "Chamomile"

preparation: cooking liver cake here is the recipe. We decorate with chopped dill, spread chamomile from egg white and yolk.

Salad "Championship"

salad ingredients : green peas (young or frozen), canned. corn, boiled potatoes and carrots, salmon, eggs, green onions, dill, mayonnaise, quail eggs.

cooking : cut all the ingredients into cubes and spread the layers on a square plate with mayonnaise in the following sequence: potatoes, green onions, eggs, salmon, corn, carrots, potatoes. Decorate the salad green peas, and dill. Mark the field with mayonnaise, and soccer ball from a quail egg.

Salad "Snowdrops"

salad ingredients : boiled beef, marinated in lemon juice and sugar onion, eggs, mayonnaise, hard cheese

cooking : the salad is laid out in layers in the following order: pickled onions, boiled meat, boiled eggs. Spread each layer not too thickly with mayonnaise, including the top one. Take it lightly. Sprinkle the salad with grated cheese, make snowdrop stems from green onion feathers, and cut the petals from thinly sliced ​​daikon radish slices.

salad ingredients : unsweetened round crackers, canned salmon, saury or tuna, boiled eggs, garlic, green onions, mayonnaise

cooking : arrange crackers on a plate in a circle in the shape of a flower. Then a layer of eggs with mayonnaise, then a layer of crackers, then canned food with mayonnaise and green onion, And last upper layer Grease crackers with mayonnaise and sprinkle with finely grated eggs. Decorate the salad with tomato slices, olive halves and sprigs of herbs.

Salad "Vegetable with garlic"

salad ingredients : tomatoes, cucumbers, garlic, vegetable oil, herbs

cooking : cut vegetables into slices, and arrange in rows on a round dish. sprinkle crushed garlic, herbs, and pour vegetable oil.

Salad "Crab Spring"

salad ingredients : crab sticks, or crab meat, fresh cucumbers, eggs, grated hard cheese, Beijing cabbage, olives. Sauce: mix equal parts mayonnaise and sour cream, seasoning with a little mustard.

cooking : cut crab sticks, cucumbers, eggs, and olives into cubes, tear Chinese cabbage into small pieces. Add cheese, and season with sauce, put in a mold, and refrigerate for 30 minutes. Take out the salad, transfer to a dish, and garnish with green onions and crab stick flowers.

Mimosa salad with mice

salad ingredients : boiled eggs, boiled carrots, boiled potatoes, onions, canned fish(sardine in oil), mayonnaise, herbs

ingredients for decoration : pieces of cheese (for the ears and tail of mice), black peppercorns (use as eyes for mice)

Salad "Aquarium"

salad ingredients : Seafood Cocktail, onion, red canned beans, marinated champignons, pickles, grated hard cheese, mayonnaise

ingredients for decoration : seaweed, red bell pepper (to make fish and star), mayonnaise, a few mussels to make crabs

Salad "Sunflower"

salad ingredients : boiled chicken fillet, onion, fried champignons, boiled eggs, mayonnaise

ingredients for decoration : Pringls chips and olives

Salad "Gate"

salad ingredients : avocado, shrimps, fresh cucumbers, boiled eggs, onions, mayonnaise

ingredients for decoration : green onion feathers, salty straws, a piece of black bread to make the bottom

Salad "Corn"

salad ingredients : boiled chicken breast, pickled cucumbers, onions, fried mushrooms, boiled eggs, parsley and dill, mayonnaise, canned corn

ingredients for decoration : leek leaves and canned corn

Salad "Hedgehog"

salad ingredients : boiled chicken breast, pickles, boiled carrot, green onion, dill, parsley, canned corn, eggs, mayonnaise

ingredients for decoration : Put the salad on a dish in the shape of a hedgehog.

Rub the eggs on a fine grater, mix with mayonnaise, and coat the hedgehog. For needles, use potato chips, and for the eyes and nose, squeeze circles from the skin of a pickled cucumber.

Salad "Crab Paradise"

salad ingredients : crab sticks, marinated mushrooms, processed cheese, canned corn, garlic, mayonnaise, greens

ingredients for decoration : red caviar, olives, curly parsley

Salad "Watermelon slice"

salad ingredients : smoked chicken fillet, fried champignons, boiled carrots, boiled eggs, grated cheese, garlic, mayonnaise

ingredients for decoration : red bell pepper (watermelon pulp), olives (stones), fresh cucumber (peel)

Salad "Gift"

salad ingredients : boiled veal, boiled carrots, boiled beets, steamed prunes, walnuts, boiled eggs, grated hard cheese, mayonnaise, parsley

ingredients for decoration : cut ribbons from boiled carrots and garnish with parsley.

Salad "Capercaillie Nest"

salad ingredients : boiled chicken fillet, ham, marinated champignons, eggs, mayonnaise

ingredients for decoration : julienned potato fried in vegetable oil, lettuce, for bird eggs: processed cheese, egg yolks, dill, mayonnaise, garlic.

Salad "Starfish"

salad ingredients : crab meat, or crab sticks, canned corn, boiled eggs, slightly salted salmon, grated hard cheese, garlic, dill, mayonnaise

ingredients for decoration : shrimps, red caviar, lettuce is laid out in layers.

Salad "Hares in the garden"

salad ingredients : fillet smoked fish, e.g. butter, boiled potatoes, boiled eggs, boiled carrots, pickles, herbs

ingredients for decoration : in the middle make a "bed" of carrots, put egg bunnies on the sides

Salad "Orange slice"

salad ingredients : boiled eggs, boiled carrots, onions, chicken fillet, marinated champignons, grated hard cheese, mayonnaise

ingredients for decoration : lay the salad in layers, shape into orange slices, garnish with grated carrots and egg white.

Salad "Cornucopia" No. 2

salad ingredients : boiled chicken fillet, boiled potatoes, pickles, canned corn, eggs, mayonnaise

ingredients for decoration : lettuce, vegetables, slightly salted salmon, herbs, and cheese

Salad "Pineapple"

salad ingredients : smoked chicken, boiled potatoes, boiled eggs, grated hard cheese, pickles, onions, mayonnaise

ingredients for decoration : halves walnuts, green onion feathers

Salad "Tiger"

salad ingredients : smoked or fried pork, onions, boiled carrots, eggs, grated cheese, prunes, fresh cucumbers, paprika, garlic, mayonnaise

ingredients for decoration : salad is laid out in layers, garnish with grated carrots, olives, olives, and egg white

Salad "Grapes"

salad ingredients : canned fish (cod liver, for example), green onions, boiled potatoes, eggs, grated hard cheese, mayonnaise

ingredients for decoration : blue seedless grapes

Salad "Male caprice"

salad ingredients : smoked chicken fillet, boiled beef, eggs, Crimean onion, grated hard cheese, mayonnaise

ingredients for decoration : Sandwich cheese for the calla flowers, green onions for the stems, and yellow bell peppers to make the pestle

The art of serving and decorating dishes is addressed primarily to the taste and imagination of a particular person, however, in order for your creation to become a real work of art, it must comply with certain rules. That is why in this area, as in all others, expert advice is always a certain guarantee of success.

The ability to make a dish beautiful is one of the components of cooking. For this, decorations made from a wide variety of products (vegetables, herbs, fruits, etc.) are used. These decorations can themselves be independent dishes: in the first case, these will be snacks, salads or fruits for dessert, in the second - just decorations that are placed on plates or on the table (dinning or with cold appetizers).

KITCHEN TOOLS

Before proceeding with the direct manufacture of your chosen jewelry, make sure that you have the tools necessary for this at hand. They are quite simple and successfully complement standard set kitchen utensils.
The most complete set includes sharp knives, scissors, noisettes of different sizes (hemispherical spoons with sharp cutting edges), egg cutter, citrus peeler, special devices for notches, for removing the core of an apple, several metal cookie cutters and nozzles for a pastry bag or syringe, as well as a brush. Don't be fooled by this long list - most often we are talking about tools that can be easily purchased at any specialized store.

RULES TO BE FOLLOWED

Here, at last, you have acquired all the necessary kitchen tools. However, this is still not enough to immediately move into the category of masters in terms of decorating dishes. There are certain rules, the observance of which will allow your culinary creations to impress the guests.

The right combination

Remember the main thing: the dish and the decoration that complements it must be combined with each other. In fact, most often it is enough to adhere to the generally accepted combination of certain products, and the decoration itself should provide originality. So, potatoes - but in the form of mushrooms or buttercups - perfectly complement the meat. Lemon in the form of a rose or a butterfly will decorate fish and seafood dishes.

Simplicity

Very often to achieve best effect have to limit the number of decorations. Some dishes look much better in their own in kind. If the main thing, the "crown" dish is beautifully decorated and looks great, you should not underestimate the effect it produces, overloading the rest of the dishes with all sorts of decorations.

Location of individual elements

Think carefully about where and how all the decor elements will be located. Remember that any dish with decoration attracts much more attention than without it. Choose dishes that cannot compete in beauty with the food you have prepared and decorated.

Color harmony

To make your decorations look more spectacular, resort to contrasting color combinations. To get green, use vegetables such as leeks, cucumbers, parsley or watercress, orange - carrots, red - tomatoes or beet juice, white - hard-boiled eggs or turnips ... Your imagination will complete the rest. It is also useful to have patrel seasoning in the kitchen: it can be used to color neutral-colored vegetables, such as potatoes, brown.

Clarity, Precision and Accuracy

Your jewelry will be attractive if it is done carefully. When cutting out individual parts of jewelry from products, make sure that the lines of decorative cutouts are clear and concise, use, if possible, various kinds of molds for notching. Sharpen your knives regularly. In addition, before serving dishes, do not forget to wipe the edges of the plates.

Products Used

used to make jewelry basic products are not always meant to be eaten. For the manufacture of various jewelry and their parts are very often used raw foods which cannot be subjected cooking because they lose their decorative qualities. For example, raw, and therefore hard, potatoes or turnips are used to create white flowers, and red flowers are cut from raw beets. The same applies to carrots, which must be raw and fresh so that various sculptural forms can be easily made from them. lettuce leaves, Bay leaf, mint, chives, leek shoots, cucumber or bell pepper skins can all be used successfully to make leaves and stems of culinary flowers. And finally, lemons, oranges, watermelons, melons easily turn into all kinds of baskets, sailboats, funny animals.

Combination of flavor and color

Color, as a rule, serves as one of the means of creating or emphasizing the taste of food. If you need to resort to dyes, use natural products pleasant in color and taste. For example, to tint vegetables, saffron and other spices (paprika, curry) are used, and to give the desired color to sauces, such as mayonnaise (or sour cream), ketchup is added to them, tomato paste. In addition, mayonnaise (or sour cream), which is often served with cold fish, fresh vegetables or hard-boiled eggs, can be dyed in green color with parsley juice or by adding finely chopped spinach leaves.

For hot dishes, decorations are prepared in advance. After all, they must be placed as quickly as possible before the food has cooled down. Otherwise, it will lose most of its taste.

Immediately before serving dishes of fish, meat, grilled or skewered poultry, “walk” over them with a brush slightly moistened with vegetable oil. This will add a shine to the toasted crust and make the dishes even more appetizing. To enhance the color and shine of cold dishes and snacks, they are covered with a thin layer of edible gelatin.

Orange pomander with cloves

Pomanders are French crafts that have been an essential fragrant decoration of winter festivities for several centuries. The word "pomander" comes from the French "pomme d'ambre": in the Renaissance, this was the name for aromatic balls of gray amber, which were produced in Venice and served to scent living spaces.
Over time, the word "pomander" began to be called round bottles made of silver, gold or ivory, allowing for a long time to preserve the originality of the tart aroma.
Fruit pomanders appeared in France at the beginning of the 20th century. French women used to hang pomanders in their linen closets to give their linen a sophisticated scent.
For this, ordinary apples dried with spices in a special way were used.
In England, citrus pomanders appeared. They were made from oranges, cloves, cinnamon and other spices. This fragrance has become a symbol of Christmas and New Year.
Pomanders can be made from apples, lemons, oranges, and limes.

There is a classic pomander spice mix recipe (based on 4 fruits):
- 1/2 cup ground cinnamon
- 1/4 cup ground cloves
- 2-4 teaspoons (heaped) of nutmeg
- 2-4 teaspoons ground allspice
- 1/4 cup crushed orris root

Manufacturing:
We take a wooden stick and pierce the peel of the fruit. We insert a clove of cloves into each hole, pour it abundantly with a mixture of spices and place it in a beautiful fabric bag. The pomander will gradually dry and exude fragrance throughout the room for about six months.
In a simplified version, we simply stick the cloves into the orange and lightly sprinkle with a mixture of spices. For New Year's decor, carnation hats are sometimes tinted with gold paint.
You can hang such fragrant balls around the apartment, you can give them to loved ones .... They bring joy and Christmas mood to any home!

"Roses" from potatoes (turnips, beets) deep-fried

These deep-fried "roses" can be made from potatoes or turnips ("white roses") or beets ("red roses"). Red roses can also be prepared from potatoes by coloring them with beetroot juice. It is advisable to take a middle-aged potato - slices from young potatoes get pretty brittle.

It is convenient to cut the "petals" of the future "rose" 1-1.5 mm thick from raw potatoes on a special grater for vegetables.
And if you don’t have it, then try to cut with a sharp knife as thin as possible and evenly in thickness. "Petals" should be thin and translucent.

We cut off one plate thicker (3-4 mm) in order to cut long square-section bars from it for the central “buds”, around which we will wrap the “petals”.

Then we soak the “petals”, “buds” and toothpicks for chopping the “rose” in a bowl with cold water, in which it is necessary to add salt (per 1 liter 1 full teaspoon of salt), for 2-3 hours. This will soften the petals by dissolving some of the starch and make them much more pliable when rolling the roses.

You need the smallest toothpicks you can find on the market. If they are not preliminarily soaked in water for 2-3 hours together with the “petals”, then they will burn when frying roses in hot oil.

Let's start making roses:
We take the central “bud” and tightly wrap it with one petal. Then we take another petal and twist it in the other direction. After that, we fix the bud with a piece of toothpick.

Like this:
After that, we wrap the other petals a little away from above, so that the “rose” turns out to be open, “blooming”.
It is necessary to strictly observe the rule: one petal is clockwise, and the next one is counterclockwise.
The larger you want to make a "rose", the more petals and toothpicks holding them together.
Then we slightly shake off the “roses” from the water and set aside on a napkin to dry for 3-5 minutes. Otherwise in hot oil excess water will "explode" and splash. (If you dip a wet rose into boiling oil, then you will have to long and tediously wash the entire kitchen of scattered fat.)
While the roses are drying, put a small cauldron with vegetable oil on the fire and heat it to the desired temperature.
To check if the oil is hot enough, take one petal from the bowl, dry it with a napkin and dip it into the oil. If it sizzles merrily and bubbles appear, then the oil is ready for frying, and if it sizzles weakly, then you have to wait a little more.
So, the oil has reached the right temperature.
We lower the rose head down and try so that it does not roll to one side for 1-2 minutes. At this time, all the petals will open. Now carefully turn it over and fry on all sides until golden brown.
When the "rose" acquires a fried color - it is ready.
We take it out of the cauldron on a paper towel to allow excess oil to drain. Sprinkle lightly with salt.
When the "roses" cool down a bit, take out the toothpicks. It is easier to pull them out if you turn them a little around the longitudinal axis before pulling them out.
Ready-made "roses" no longer want to fall apart into "petals", and they can be carefully transferred to a plate and served as a ready-made separate dish, as a decoration for dishes.

"Pearls" of balsamic vinegar

You need: -1 glass of odorless vegetable oil, put in the freezer for at least 30-60 minutes (the oil should be cold, but not frozen); -150 ml balsamic vinegar; -2 g (vegetable gelatin); - syringe (you can also use a pipette)

Bring balsamic vinegar + agar-agar to a boil while stirring (do not boil), let cool for 5-10 minutes.
Dial into a syringe and pour the vein balsamic drop by drop into cold oil.
Using a slotted spoon, collect the pearls, rinse in a container with cold water. Drain the water and use the pearls in salads.
The answer to the question why all this? This is done in order to surprise yourself and your loved ones with a new format. familiar product. It is very interesting when the "eggs" burst on the tongue leaving the taste of the sauce.

New Year ice for drinks

Pre-boiled water (to make the ice transparent) pour a layer into ice molds and freeze.
Pour a thin layer of water on the frozen ice and lay out bright, beautiful berries.
We freeze again so that the berries freeze well and cannot float.
Fill the molds to the top with water and place in the freezer until completely frozen.

sugar roses

Rinse the roses with cold water, gently shake off the drops of water from the flowers and dip them into a slightly warm (but not hot!) jelly solution of one and a half or double concentration (from what is written on the gelatin packaging).
Sprinkle generously with sugar or fructose and place in the refrigerator until the jelly solution has completely cooled (about 2-3 hours).
We use sugar roses to decorate various desserts, cakes or serve as a decoration. tea table and sweets.

Cucumber "herringbone" for decorating the New Year's table

You can also make "Christmas trees" from cold cuts and cheese.

Original potatoes for decorating salads and snacks

With a thin and sharp knife, cut the potatoes thinly, thinly, almost transparent slices.
Or use a grater to cut thin chips.
Put a sprig of parsley on a slice.
Cover with another slice and cut around the edges so that both slices are the same size.
Fry in hot vegetable oil on both sides.
Salt the fried slices and serve hot on the table.

Potato decoration

Christmas decoration of potato roses.
Stars are cut out of sweet peppers (yellow, red, green) and set on roses after baking before serving.
New Year's roses in the photo are prepared with double the amount of yolk.

Needed: 0.5 kg of potatoes 3 tbsp. l. heavy cream 3 art. l. parmesan, finely grated 1 egg yolk

Potatoes boiled in salted water, after being ready, dry a little, at the end of cooking, drain the water and remove the lid at very low heat.
Then, without allowing to cool, quickly and thoroughly knead until smooth.
Add egg yolk, cream, cheese, season with salt, freshly ground pepper and a pinch of nutmeg.
Once again, knead thoroughly and lightly beat with a spoon.
The puree should not be runny, smooth, and without lumps of unmashed potatoes.
With the help of a pastry bag with a star nozzle, plant the “roses” on a baking sheet covered with cooking paper (see the previous recipe “Potato roses for decorating dishes” above).
Bake roses in preheated to 200 gr. From the oven for about 20-25 minutes until lightly browned.
Ready "roses" can be sprinkled with spices to taste.

New Year's apple

Christmas apple to decorate the festive table.
So that the cut does not darken, it is smeared with lemon juice or a solution of citric acid. You can cut a heart from an apple of a different color and insert it into the cut hole.

Cookies with wishes

Ingredients:
cookie dough shortbread or flavored shortbread, or sweet on soda and sour cream, or gingerbread, or ginger - this is your choice (the dough can be tinted with cocoa or dry berries grated into a fine powder)
sugar-protein glaze(180-200 g powdered sugar and 1 chicken protein)
food coloring for frosting
piping bag and No. 1 nozzle (or plastic file with cut corner)
paper
scissors
satin ribbons

Cooking:
We knead the dough, roll it into a layer about 7-8 mm thick, cut out figured cookies with cutouts and make 2 holes in them, as shown in the photo.

It is convenient to make holes with a straw for a cocktail.
Then we bake our cookies and let them cool completely.

Recipe icing sugar quite simple - 1 chicken protein is gradually thoroughly rubbed with 180-200 grams of powdered sugar.

Powder should be enough High Quality to avoid the formation of lumps.
The amount of sugar in the glaze is selected for reasons of ease of painting with this glaze - it should not be too thick or too liquid.
You can leave the icing white and decorate the cookies painted with it with colored ribbon - it will be very beautiful.
You can add a few drops to the glaze food coloring desired color and mix well.

With icing, carefully circle the cookies along the contour and around the holes for the ribbons.

Then we glaze the space inside the stroke.

We give the icing on the cookies to dry enough - at least 6 hours, better - 1 day.
On the dried glaze, you can make various patterns with glaze of a different color and let dry for another 1 day.
While the icing dries, we print on paper with a printer or write by hand our wishes, congratulations, predictions.
The size of the pieces of paper should be close to the size of the cookies.
We roll up the leaflets with inscriptions into rolls and tie them with ribbons to cookies with well-dried icing.

Congratulations cookie design options:

Funny snowmen from eggs

Note: 2017 is the year of the Rooster, then you need to take only quail eggs. It will turn out not snowmen, but snowmen! 🙂

Ingredients:
hard-boiled eggs (chicken - 8-9 minutes of boiling when placed in cold water; quail - 5 minutes)
carrot
wooden skewers for barbecue

Cooking:
Cut off the ends of the eggs to make them firm.

To make a snowman hat, cut two circles of carrots of different diameters. We cut off a large circle from the thick end and a small circle from the thin end.
We cut a wooden skewer from one end to a length equal to the height of two eggs placed on top of each other. When cutting, make sure that there are no chips on the cut.
Our prepared skewer has one end sharp, the other blunt.
With the sharp end of the skewers, we make holes in the centers of the carrot circles.
Then we insert the skewers into the circles with a blunt end, as shown in the photo.

Note: You can use wooden toothpicks for quail eggs.
We put two eggs one on top of the other and vertically stick a skewer with a carrot hat into them.
The snowman is assembled.

It remains to decorate it with black peppercorns (these will be the eyes of a snowman and buttons on the stomach) and a wedge cut out of carrots depicting a nose.

Note: If the snowmen are intended for children, we cut out the eyes and buttons from black olives or from a crust of black bread.
Peppercorns and a carrot nose are inserted into the recesses made in egg whites sharp end Let's say a skewers.
Decorate the snowmen with parsley sprigs and serve.

"Love heart" from tomato

Suitable plum tomatoes. Cut in half diagonally. On the blunt part of the skewer or toothpick, you need to glue the cut out shape from the white sheet.

Cheese baskets

To prepare cheese baskets, grate 200 grams of hard cheese on a fine grater. Mix with a full tablespoon of corn or potato starch add crushed garlic to taste.

As an option. Only grated cheese can be used hard varieties without the addition of starch and garlic - this is to taste.

In a well-heated frying pan, lightly greased with vegetable oil, or in a dry frying pan with a non-stick coating, spread 2 tablespoons of the resulting mixture over the surface in the form of a pancake ... the middle should be denser. Once one side has set, remove the pan from the heat, hold for a minute, and remove from the pan, placing the pancake on an upside down cup, glass, or whatever vessel you want to shape the pancake into.
So that at the initial moment the cup does not straighten out, you should grab the basket on the cup with a thin rubber band or press it with a napkin until it cools. Put the baskets in the refrigerator for a while .... then fill with salad and serve.

"Christmas tree" from beets

Beautiful and tasty on the table will look beetroot trees. Boil the beets, cut into even circles about 1 cm, but not thicker. You can make a cream layer as in the photo: 1) Mix cheese with lemon zest, chopped garlic and ground pepper. 2) Remove the avocado pulp with a spoon, add sour cream, ground pepper and mash thoroughly with a fork. Pipe the cream with a pastry bag. Garnish with fresh herbs.

Modern people are becoming demanding: they want to be surprised. Therefore, catering establishments go to different tricks to attract the client with an original serving of dishes.

At the right time huge amount catering establishments, many of them, in order to stand out from others, use unusual presentation dishes. It adds zest and serves as a kind of entertainment. Let's take an express tour of different restaurants and see how they surprise customers.

1. Heaven for the sweet tooth

Recently, it seems that the owners of restaurants and pastry shops are competing to see who can create the largest milkshake. It is decorated with berries, confectionery powder is used, sweets, cookies and even whole pieces of cake are inserted. In general, the more the better - the ideal scenario.

2. Shoes instead of plates

Many restaurants use the principle of home cooking. This is not only expressed in the dishes, but also in the way they are served. For example, in one establishment bread is brought not in a basket, but in slippers, strange, isn't it?

Think about how unusually you can serve a fish dish? It is unlikely that the idea will come to mind to do it on a brick. Interestingly, one of the visitors to this institution said that construction was taking place not far from it. Maybe the "dishes" are just from there?

4. Pyramid of tables

Where do people get their inspiration from when they come up with such weird ways of serving food? The client will certainly be surprised when another table with benches will be placed on the table, on which sandwiches, cakes, drinks and other snacks will be placed. It's a whole picnic.

5. A piece of oasis on the table

Traditionally, olives are served in bowls in a restaurant, but this is so banal and uninteresting. Just imagine, you make an order, and the waiter brings a pot with a small olive tree, where there are silver spoons with olives. A very beautiful presentation.

6. Petite Lady Gaga

Millions of people were shocked by the appearance of the famous singer Lady Gaga in a dress made of raw meat at the MTV ceremony in 2010. A chef from Beijing decided to pick up the idea and designed a dish from marbled beef, copying the image of the singer. As a result, visitors to the establishment were served a Barbie doll dressed in a meat dress. The dish became very popular.

7. A glass is not only for drinks

The menu of almost all restaurants has salads, and to increase the number of sales and please customers, chefs come up with various tricks. The latest trend was the serving of salads in a glass, and it is upside down. In some establishments, first courses are served in the same way.

8. Plates are a waste

Another cunning who decided not to spend money on buying dishes. Yes, and then you have to wash it ... In general, some worries. This place serves food on napkins folded in several layers. Very practical: wash it - and you're done.

9. Here is a cocktail!

In the cocktail list of many bars you can find " bloody mary”, but usually this drink is served only with pickled cucumbers. There is also a unique serving, which, to put it mildly, looks strange - a whole bunch of different snacks is inserted into the cocktail. For example, here you can see all the same cucumbers, a sandwich, onion rings and - just imagine - a whole pizza.

10. Gastronomic attraction

Fast food has already become so commonplace in people's lives, and there is little to surprise. In one of English restaurants started using original submission traditional dish- Fish "n" chips. Can you imagine that a small Ferris wheel that can be rotated is brought to your table? This is a great solution for the whole company.

11. It's very nasty

The Chinese are known for their out-of-the-box thinking, but this establishment is a shock to tourists. Affordable catering is stylized as a toilet. Food is served ... in toilet bowls, drinks in urinals, and bread is baked in the form of feces. What a nightmare! Could it really give you an appetite?

12. Rustic Idea

It is impossible not to be surprised when you come to a cafe for breakfast and get it on an ordinary shovel. Strange, unusual, but memorable.

13. Sports to the masses

Serving food on trays is so boring and familiar. This is exactly what the owners of this restaurant thought and decided that the waiters would bring food on tennis rackets. They fit everything: snacks, sandwiches, drinks and so on. This is truly original.

14. Original tea party

In order not to force the table with numerous plates with different snacks, in one of the restaurants they came up with an original trick - to use a small bookshelf in which various treats are arranged.

15. Incompatible is compatible

What is really strange is the idea of ​​serving coffee not in ordinary cups, but in carrots. Yes, it didn’t seem to you, small cups are made from root crops, which are served to visitors.

16. Glass in custody

How else can you surprise and cheer people in a cafe? Here is one unusual idea- serving a cocktail closed in a cage. Beautiful, original and immediately want to take a photo for memory.

17. This, perhaps, will remain without comment.

Get ready. Now it will be worse than a Chinese restroom restaurant. The next pitch is not for the faint of heart, and it's hard to imagine who doesn't get disgusted by it. Wow! Berry jelly is brought to the client not in cups, but on sanitary pads.

18. Ice serving salad

Thought you'd never have to eat out of hand? So, you were wrong. The chef of one restaurant decided that he would serve a salad in an ice hand in an original way. It is made very simply using a medical glove, which is filled with water and frozen.

19. Real eco-style

In one of the restaurants, mushroom lovers have to collect them themselves (this is not a joke). Visitors receive a deep box stylized as forest glade where mushrooms grow.

20. Rewarding an egg is weird, isn't it?

A popular dish in many restaurants, which is served as an appetizer, is the Scotch egg. Cooks are trying to come up with an original serving. For example, in one institution it is served (attention!) in a goblet. By the way, useful information: an egg wrapped in minced meat and deep-fried is a British dish, not Scottish cuisine.

21. This is a restaurant, not a prison

At Rachel Hichinson's restaurant, it was decided to surprise visitors with serving oatmeal for breakfast. It is brought not in a plate, but in an aluminum pot, like in a prison. Weird, but very popular.

22. Tourist breakfast

People are used to the fact that food in cans is not very tasty, but the chef decided to prove the opposite. The client receives a plate on which tin can content dumped. It is clear that this is a staged composition, but associations with a camping trip still arise.

23. Unexpected, but very beautiful

What people who order a fruit platter don't expect is to get it strung on a hairbrush. To complete the composition, fruits are decorated with cotton candy on top.

24. Return to the past

Old Russian cuisine is popular and is served with unusual ways: the usual pancakes are served in an old iron. Well, how can you not be surprised?

25. Back to the Middle Ages

Are you sure that you have already seen everything and there is nothing more to surprise you with? Then here's another weird way of serving food that makes you laugh and really surprises at the same time. In Austria, you can order a simple dish for a company - meat and potatoes, but they only serve it unusually - on a sword.

26. Waste-free production

Wine is the most popular drink ordered in catering establishments. This leaves a large number of bottles that can be used, for example, to serve salads and other dishes.

27. Rubric "Do it yourself"

ordering Orange juice, few people expect to get a juicer and orange slices. The slogan is: if you want juice, squeeze it yourself! Bold, but still original.

28. Cheap and cheerful

In one American restaurant popular dish served (now you will certainly smile) in a dog food bowl. For lovers of our smaller brothers - this is it.

29. Familiar becomes original

Who can be surprised with salad "herring under a fur coat"? Chefs try to come up with different ways filing. Just look at how you can use a small wooden box instead of a plate.

30. Do you want land?

A popular dessert is Tiramisu, and everyone is familiar with its original presentation. Visitors to one establishment were very surprised by ordering such a dessert. First, the waiter spread a newspaper on the table, then placed a gardening glove and a small shovel filled with earth next to it. It is shocking, but in fact it is a dessert, and very tasty.

First impressions are the most important emotions of your guests. The right combination of colors and serving dishes.

There are many ways to serve and serve food. Learn the basic rules of restaurant etiquette and menu presentation. But the most interesting thing is to use original ways filing and win the love of visitors at first sight. Unusual appliances or original serving of drinks - and now you have already made an impression on the guests. This article describes modern methods, which you can later use to satisfy even the most sophisticated gourmets.

Basic rules for serving dishes in a restaurant

the plate should not be overloaded with food, but it should not seem empty either;
food should not be too close to the edges of the plate;
For beautiful presentation it is recommended to create a color contrast on the plate;
forget about symmetry, people like randomness;
arrange light and dark colors, large and small objects, crispy with soft, etc.;
do not overdo it with sauces, it is better to serve it separately.

If you need to serve chicken skewers, meatballs or shrimp, use an odd number of serving ingredients and they will look more interesting on the plate.

There is also one old method of serving food that continues to be used in many establishments. Imagine that the plate is a clock. Just arrange specific types of products according to the time of day.

Carbohydrates are suitable for 11 hours (pasta, rice, potatoes, vegetables for 2 hours, and proteins for 6 hours, the main meal (fish, meat, mushrooms). This old-fashioned way of serving dishes has its positive aspects and allows you to determine the portion size .This aspect is a very important part of the inventory, as well as to calculate the cost and its impact on the restaurant's final profit.

Japanese food style

Japanese serving style rendered big influence to the world of restaurant art. Minimalism is everywhere in Japan, including cuisine and culinary arts. It is the harmony of beauty and simplicity.

The Japanese never put the whole dish on one plate. Garnish and fish can be served in different small plates. This method of filing greatly simplifies the process. You do not have to build large compositions of products on one plate. The main goal of Japanese cuisine is simple separate food. in small portions. This allows you to feel the taste of the dishes as much as possible and have time to try all the positions.

Even if you have European cuisine or fast food in your restaurant and you think that this way of serving is unlikely to suit you, just look at how this serving of french fries looks like)

Elements for decorating dishes in a restaurant

Decoration is a very important aspect that should complete the serving of the dish. For a long time, fresh flowers have been used to decorate dishes. There are many ways to decorate dishes, but the use of edible ingredients and spices is recommended, which will not only become a decorative element, but also emphasize the taste of the dish or become a competent addition to the main dish. For example, fish is traditionally served with lemon, and various desserts are poured with syrups.

Kids Menu Design Ideas

Another one the target audience your visitors are children. For them, the visual image is perhaps the most important factor in the presentation of the dish. If you can arrange healthy food(For example, vegetable stew) so that the child will be satisfied, you will win the sympathy of the parents, and next time they will come to you. Try to think children's menu restaurant so that the dishes looked like the result of a child's imagination. It can be characters from fairy tales, popular heroes, famous toys. Here are some decorating ideas for kids.

Organic tableware for serving

While world-famous chefs advise using only large white plates for presentation, why not go further and use wood or stone utensils. This will not only allow the dish to be served in an original way, but will also have a certain impact on visitors. Organic cookware is safe, environmentally friendly and will make a good first impression. Clay dishes great for serving soups. It perfectly retains heat, is practical and environmentally completely safe.

Preparing and serving meals in front of guests

What can you cook right in front of visitors:
Salads
Steak
Sushi
Fondue
Easy Desserts

Flambe - cooking on fire is a great idea for an evening
Many people would like to see how chefs work, creating their own culinary masterpieces. A popular restaurant chef can put on a real show with elements of acrobatics.

There are establishments that specialize in one dish and cook it right in front of visitors - for example, raclette (French analogue of fondue). The cooking process is simple, fast and very interesting. Choose what to cook in front of the audience according to the specifics of your restaurant, and you will definitely be able to surprise your guests.

Inventory for the presentation of dishes

If you want to achieve perfection in the original presentation of your products, it is worth finding a store and purchasing the appropriate kitchen attributes to optimize the process. Here are some of the tools you will need:

kitchen scissors
Culinary tweezers in various sizes
Various knives and scalpels for carving fruits and vegetables
Choppers for fruits and vegetables
Molds and rings
Spoons, tongs, needles
Spatulas and brushes for decorating.

After reading our article, you can choose what you need. Connect your imagination and you will be able to arrange your dishes in accordance with the concept of your establishment. Proper serving of dishes is not only a reflection of your creative nature, but also a concern for visitors. We are sure they will definitely appreciate it.

More interesting recipes

Evgeny Veselov,

restaurant chef

Forte Bello

The most simple serving prevails, the reason is banal - the desire to reduce the cost of the dish. If we talk about world trends, now they often present familiar dishes in unusual form, for example, a tangerine jelly pate. Of course, no one has canceled the role of interesting designer dishes in serving, but here again we return to the issue of cost.

Yesterday in the serving - all sorts of variations on the theme of decorating shrimp, chicken fillet with mixed salad, etc.

I follow what surprises René Redzepi, Ferran Adria, Nobu Matsuhisa and other chiefs foreign restaurants, what dishes appear on the market and what new equipment manufacturers offer.

Chefs draw ideas for new dishes from cookbooks and while traveling to other countries and cities, and sometimes a trip to the grocery market is enough for them

2. "Handwriting" of the chef

restaurant chef

"Spotlight"

Each chef has his own style, which he adheres to, or the author's vision of existing techniques. There are dishes for which classic white plates are enough, and there are those that require an original presentation.

I really like what they do Grant Ashats And René Redzepi. In my opinion, very interesting idea– using a 3D printer to work with chocolate.

3. Author's dishes

restaurant chef

"Latin Quarter"

The main trend is serving on non-standard or custom-made author's dishes created for specific dishes. In this case, it is very important to respect the color scheme.

It is no longer relevant to pour sauce over the entire dish before serving, as well as combine a large number of different flavors.

You can impress a guest by changing the texture of dishes. In my opinion, an interesting idea is the supply of ingredients, from which the guest himself assembles the dish, choosing what he likes.

Among the chefs whose work is interesting to watch, I will name Adrian Quetglas And Heston Blumenthal. Among the establishments, I single out the Arzak restaurant in San Sebastian.

4. Color wheel theory

restaurant chef

New and relevant - the presentation of one product, but in different textures. Very interesting ideas based on the right combination of colors when using different ingredients. It is important to use the theory of the color wheel (the color of the last seasons is green).

Serving on slate, on wood and together with inedible elements has ceased to be relevant. Also, very bright dishes with more than 3-4 colors are not in trend (desserts are an exception).

A guest can be impressed by an ordinary, at first glance, dish, if you tell its story or hidden subtext. For example, in our menu there is a quail pate and confit chicken ventricles. The restaurant is located at a bird's eye view, and such a close proximity to the birds prompted the idea of ​​​​creating this unusual dish.

Interesting ideas for serving dishes can be seen from chefs from Finland, Denmark, France, Spain, Estonia and Asian countries.

5. Balance of form and content

Alexey Berzin,

restaurant chef

"Grand European Express"

I try to demonstrate the limitless variety of cooking possibilities, including relying on scientific data. The menu is formed from simple understandable products that reflect the tastes and preferences of the majority of consumers. I stick to the basic principles Japanese cooking is naturalness, elegant simplicity, balance of form and content.

The main trends require original presentation and beautiful design (the dish should look like a composition - a side dish, several sauces, decoration), high quality products and their correct proven combinations, fast food and democratic prices.

I also include the outrageous presentation and the possibility of simple ingredients make complex interesting dishes. I strive for the dish to be complex, multi-component, bright in presentation and at the same time remain democratic.

Scandinavian countries and Spain are now dictating fashion in gastronomy and are in the top. If we talk about the chefs that I focus on, then this is definitely Andre Chang. In his dishes, he uses only new methods, quality ingredients And seasonal products. Often he does not even have a prepared recipe, a dish can be born 10 minutes before serving it to a guest. At the same time, the price remains affordable.

6. Product quality

Mikhail Simagin,

bakery cafe chef

"Bread Shop"

First of all, I rely on the quality of the product, on its original presentation, on the correct proven flavor combinations.

Today in Moscow there are two trends: either chefs copy the cuisine or serving from foreign ones, or follow the wishes of the guests who dictate to us what they want to eat. The consumer is not interested in either new servings or molecular cuisine, everything goes towards simplicity, towards the quality of the product. The guest is interested in new products. The price also matters, but they are already paying attention to it in the second place (they began to compare it with foreign restaurants).

In the world of gastronomy, everything changes very quickly, everything is cyclical, and fashion can return. I can say with confidence only one thing: no matter what trend in the world can be traced, I will not cook insects.

Now there are a lot of cool chefs, especially in Spain. They “play” well with dishes, think through every detail. There is also interesting equipment, for example, a sous vide grill that allows you to cook with low temperatures.

Maxim Ryzhkov,

restaurant chef

Paulaner Brauhaus Moscow Paveletsky

The demand of time is only natural ingredients, avoiding the use of additives and dyes, preserving the natural taste and benefits of seasonal products.

To impress a guest, you need to meet his expectations - and people whose lives are full of worries and deeds want to receive homemade, healthy and tasty food. Amazing meals are prepared open fire They have an incomparable taste.

7. "Taste of childhood"

Brand Chef of Varenichnaya No. 1 chain

and cafe "Kompot"

Now more and more popular are Russians and Ukrainian dishes that we remember from childhood. I like Odessa cuisine is a mixture of the best traditions of Russian, Ukrainian, Jewish, French, Italian, Polish, Moldavian cuisines. In Odessa, the port city, there were many people, everything boiled in one pot and formed an incredibly colorful cuisine.

I will call the new trend the use rare products, which none of the chefs have used before. For me, the discovery was rapana - a very tasty and healthy product from the Black Sea, as well as garfish - a small tasty fish with blue bones. Working with a local product gives a very good chance for chefs to develop and come up with their own ways of preparing familiar dishes.

My landmark is, of course, Western chefs; From Moscow restaurants, I pay attention to Muesli, Cheese Factory, Dr. Zhivago”, “Wing or Leg” and “Spotlight”.

8. Combination of incongruous

Alexander Popov,

brand chef of beer restaurants

"Kolbasoff"

Previously very popular dishes haute cuisine, molecular cuisine. IN modern conditions became in demand simple meals from Soviet cuisine, decorated on new way. In the USSR, dishes decorated with fresh herbs were served. Now in many restaurants this trend is observed.

I follow the ideas of these great chefs. If I like something, I borrow the brightest component, using it to create own dishes. I love using foods that don't go together at first glance, like lychee and shrimp.

I adhere to the following principle: the presentation of dishes should be borrowed from the French, the taste from the Italians, the accuracy from the Japanese.

9. The return of old technology

Yuri Kudryavtsev,

steakhouse brand chef

Goodman

The trend is regional cuisine and the use of high-quality domestic products, seasonal village vegetables and herbs. Undeservedly forgotten technologies are returning, for example, cooking in a Russian oven or on fire, homemade spices and sauces.

The main trend is fresh food carefully prepared, their natural, not closed complex sauces taste. When creating new dishes, there should always be one leading product that can be supplemented with side dishes.

From past trends, serving under air foams is still used. Stylish utensils with wide rims and the presentation of dishes divided into components, demonstrating the texture of the product, its quality and gentle preparation, are still relevant.

10. Special effects

Valery Shanin,

restaurant chef

"Filimonova and Yankel"

In Russia, the topic of Russian cuisine with an author's approach, the use of new technologies and local products is becoming more and more relevant. Among the hottest trends are healthy eating. A new phenomenon that continues the trend of fruits and vegetables “fresh from the garden” is restaurants where chefs grow their own greens on balconies or in vegetable gardens next to their establishment.

People are becoming especially demanding on external design. Degustation menus with wine accompaniment are popular (gastronomic set, where each dish is accompanied by a glass of specially selected wine). Dishes-pictures, fake dishes, as well as all kinds of special effects are relevant. For example, recently smoked, deliberately charred dishes sprinkled with "ash" were in vogue. It is necessary to soberly assess the situation - these trends are more typical for developed countries and large metropolitan areas, only a few percent of the world's inhabitants dream of such a thing.

I am interested in restaurants that consistently maintain a high level of quality, such as Noma in Copenhagen, White Rabbit and Dr Zhivago in Moscow.

Chef at Noma Restaurant René Redzepi prepares exclusively from those products that are grown or produced in the vicinity of the city. He manages to combine incongruous, at first glance, products. This is very interesting, because not every restaurant will offer fried reindeer moss with porcini mushrooms, crispy pig skin with blackcurrant and fresh radish, which must be pulled out of the pot and eaten (the "earth" is also edible).

As for White Rabbit and Dr Zhivago, I like the ability Vladimir Mukhin And Maxim Tarusin take recipes of old Russian cuisine and add modern unusual notes.