The Latest Trend in Plating: Scaling

TAOP Staff

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.

Yam Magazine

Red mullet and potato scales by chef Paul Bocuse, Lyon. © Yam Magazine

Evan Sung

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.

Rene Redzepi

Steamed wild oyster with crunchy broccoli stem by chef Rene Redzepi of Noma, Copenhagen.

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.


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.

Martin Meid

Potato and Onions by chef Martin Meid of restaurant INK, UK.

Francesco Tonelli

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

Maurice Fransen

Blackened seabass with pumpkin and fermented garlic by chef Aan De Poel of restaurant Aan De Poel, Netherlands.

Michael Bartocetti

Rhubarb Tart by pastry chef Michael Bartocetti, Hôtel Shangri la Paris.