Scaling, a plating technique in which an element is meticulously layered into a scale like pattern, seems to be the latest trend to make its way back onto plates and in the restaurants. The technique was iconically popularized by the legendary chef Paul Bocuse on his Red Mullet and Potato Scales dish. Here are some of our favorite modern uses of the technique.
Red mullet and potato scales by chef Paul Bocuse, Lyon. © Yam Magazine
King-trumpet mushrooms cooked in seaweed and then dehydrated, with a mushroom purée and pine nuts by chef Daniel Humm of Eleven Madison Park, New York City, NY. © Evan Sung.
Leek hearts, yuzu, sour cream, and nasturtiums by chef Jordan Kahn of Destroyer, Los Angeles.
Steamed wild oyster with crunchy broccoli stem by chef Rene Redzepi of Noma, Copenhagen.
A salad of marinated clams and fennel by chef Daniel Humm of Eleven Madison Park, New York City. © Evan Sung.
Crayfish with marigold petals served with a cold broth of green tomato and kombu by chef Kristian Baumann of 108, Copenhagen.
Scallops and Green Almonds by chef Ignacio Mattos of Estela, NYC.
Gold band snapper cured in kombu, creme fraiche, caper, tegan blue plum & pickled thyme by chef Clayton Wells of Automata, Sydney.
Potato and Onions by chef Martin Meid of restaurant INK, UK.
Turbot Poached Tarragon by chef Daniel Humm of Eleven Madison Park, New York City. © Francesco Tonelli
Blackened seabass with pumpkin and fermented garlic by chef Aan De Poel of restaurant Aan De Poel, Netherlands.
Rhubarb Tart by pastry chef Michael Bartocetti, Hôtel Shangri la Paris.