Plating Tips: Christian Gadient

TAOP Staff /

At restaurant SPONTAN in Copenhagen, chef Christian Gadient is translating his spontaneous personality into his food. In a relaxed and comfortable environment, Christian serves a delicious, ever-changing menu with exquisite tastes and presentation. See what he has to say on how he approaches #TheArtOfPlating.

“Throughout the meal, I like to offer different types of plating, so I can keep my guests surprised. Sometimes we hide something on the plate, and sometimes we open up the dish a little bit more. It’s very important for me that the textures and elements we show to our guests look simple, sharp, and natural at the same time.

Kasper Ledet

Kalix Løjrom (Bleek Roe) mixed with confit egg yolk, pickled tapioca pearls, burnt pearl onions, burnt chive oil and nasturtiums, and hay burnt mussel bouillon by Christian Gadient of SPONTAN, Copenhagen. © Kasper Ledet

For example, the Kalix Løjrom dish – we plate open. So when the dish arrives at the table, the guest can see straight away all the different textures and flavors. This is because that is what the guest should focus on first – the textures. So while they eat the dish, they will get the pure flavor experience of each ingredient on the plate.

Crispy milk with tonka bean, fermented beet sugar and fresh lychee by Christian Gadient of SPONTAN, Copenhagen. © Kasper Ledet

Crispy milk with tonka bean, fermented beet sugar and fresh lychee by Christian Gadient of SPONTAN, Copenhagen. © Kasper Ledet

On the Tonka Bean dessert – we show one element, and that is the crispy milk. We only want to show the guest the crispy element, so they don’t really know what to expect underneath. And there we add some other textures and flavors to play a little bit with the unexpected.”

Christian Gadient
Spontan >