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.

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.

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.

Gold band snapper cured in kombu, creme fraiche, caper, tegan blue plum & pickled thyme by chef Clayton Wells of Automata, Sydney.

Turbot Poached Tarragon by chef Daniel Humm of Eleven Madison Park, New York City. © Francesco Tonelli