What will plates look like in 2018? We’ve been paying close attention to what the best restaurants and chefs have been dishing out all year long — and we have one word: precision. Read on to see our The Art of Plating forecast to see what trends will shape the plates of 2018.
Power in Precision
It’s been a long standing period of “natural” plating, a style where bountiful garnish and elements are randomly arranged to look effortlessly beautiful. However, it seems we’ve reached a turning point. In 2018, we’ll see a heavy movement of chefs taking a more systematic approach. Dishes will be structured, focused, and meticulously designed to showcase plating mastery.
Nantucket bay scallops wrapped in pear w/ yuzu aguachile and burnt vanilla by Daniela Soto-Innes of Cosme, NYC
Sourdough pancake w/ elderflower, citrus, and caviar by Restaurant Barr, Copenhagen, Denmark
Scaling
In total alignment with the overarching precision theme, we can say with confidence that the scaling effect has been one of the most popular trends to sweep the culinary scene. In short, elements are meticulously layered into a scale like pattern to create an ethereal result. See more photos here.
King-trumpet mushrooms cooked in seaweed and then dehydrated, with a mushroom purée and pine nuts by chef Daniel Humm. Photo by Evan Sung.
Gold band snapper cured in kombu, creme fraiche, caper, tegan blue plum & pickled thyme by chef Clayton Wells of restaurant Automata, Sydney, Australia.
Scallops and Green Almonds by chef Ignacio Mattos of restaurant Estela in NYC.
Molds
With the popular rise of 3d printing and products like this Pavoni Spiral mold becoming increasingly available, the creative and offbeat possibilities are endless. We’ve spotted everything from funky spirals to intricate shapes like skulls and animals being used.
Raspberry, calamansi and liquorice by chef David Vidal.
Pumpkin, cheese, and olive oil by Pastry Chef Jurgen Koens, Netherlands.
Smoked chocolate cake, truffle panna cotta, and milk ice cream by Tomas Lidakevicius
Corn sorbet and basi by Iliana Regan of Elizabeth Restaurant, Chicago, IL.
A Crater for Condiments
The crater technique isn’t exactly new but it’s no longer tucked away for your mashed potatoes and gravy. We’ve seen a resurgence of this practice being used in both savory and sweet dishes. Watch this technique done in our Simple To Spectacular: Ice Cream video.
Dungeness crab, roasted persimmon, goat cheese, and citrus by chef Sean Macdonald of Hexagon Restaurant.
Kabocha squash, rye bread, blueberry, sorrel, cardamom, and walnut by Sidney Schutte of Librije’s Zusje, Amsterdam, Holland.
Raspberry and hay flower dessert by chef Anders Johnsson of Katrinelund Gästgiveri & Sjökrog, Sweden
The Fan Effect
Another interesting trend that’s quickly gaining speed is the fan effect. This technique, similar to scaling, is a great way to show compositional movement on the plate.
White Asparagus by chef Kristian Baumann of restaurant 108, Copenhagen, Denmark
Wild duck w/ pumpkin and arabica by chef Bo Bech of Geist, Copenhagen, Denmark.
Apple dessert by Julien Dugourd
Monochromatic Dishes
Monochrome has been a thing for several years now, but more and more chefs are trying their hand at taking tone on tone elements to create an anything but boring outcome. A lot can be said with color and this one hue method is making a statement this year.
Black trumpet mushrooms by Shaun Hergatt © Signe Birck
Jackfruit and dark chocolate w/ passion fruit & mango cream by chef Jason Howard.
Coconut dessert by pastry chef Frank Haasnoot