Dish Scenes by Alexis Vergnory aims to demonstrate how a well-presented dish always starts with an advantage.
THE AESTHETICS OF THE PLATE
The taste experience involves all the senses; in fact, science has shown how we 'taste' food on a cerebral level before we taste it. Sight, which is activated long before taste and smell, goes to work immediately to predispose (or deny) appreciation. Nevertheless, culinary arts studies rarely include notions concerning the aesthetics of the dish. Professionals learn in the field, and those who want to develop a personal style are always looking for models and stimuli.
PRESENTATION TECHNIQUES
In this book, Alexis Vergnory offers a range of presentation techniques applicable to sweet and savory dishes, putting his 'theories' from the get-go...into practice through some 40 recipes selected to illustrate special arrangements. Shots of the finished dishes are accompanied by drawings illustrating the location of each element.
In an increasingly competitive market that requires professionals to have a highly visual communication strategy(social media, web marketing), improving one's presentation techniques has become essential.
THE AUTHOR.
Born in Normandy in 1984, passionate about cooking from a young age, Alexis Vergnory arrived in Corsica in 2009 and immediately found his ideal creative environment.
Currently Executive Chef of the restaurant 'A Terrazza' in the hotel 'Les Mouettes' in Ajaccio, where he presents cuisine based on local and seasonal products. Vergnory shares his aesthetic through his highly-followed Instagram profile, Cuisinaddicte.
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