Haute Dots Of Sauce: Culinary Art Or A Horror Show On A Plate?
Chefs the world over seem to love serving patrons tiny portions on pristine white plates garnished with dainty drops and squiggles of sauce. Not everyone is impressed, and resistance is mounting.
The rage inspired by dots on plates requires us to warn readers of some rather salty language used in this story.
Dots of sauce. Scribbles of jus. Globs of honey. Plops of purée. Squiggles of sriracha. Should we go on? Schmears of chocolate. Squirts of squid ink. Trickles of coulis. You get the idea. It's Pollock on a plate. Plating at its finest — and most formulaic.
"If I get one more plate put in front of me with six dots of sauce on it, I will go mad," declared veteran British cookbook writer Delia Smith after recently being honored by the queen at Buckingham Palace for her services to cookery.
