FULL-PAGE PLATE PRESENTATIONS
METICULOUS RECIPES
Featured chefs create recipes just for Art Culinaire. Find detailed ingredients, methods, and plating direction—down to the garnishes.
Peeled and finely chopped. Strain through a fine mesh sieve. Add salt and pepper to taste. Temper, chill, sheer, swirl, simmer, bloom. There’s a lot of rhythm in a chef’s lingo,
and individual style in a chef’s plate presentation.
ISSUE 111
ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE
By Benjamin Sukle, Birch,Providence, Rhode Island
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ISSUE 112
QUAIL, LICORICE, AND SWEET CORN
By Luke Dale-Roberts, The Test Kitchen,
Cape Town, South Africa
ENTHUSIASM FOR ART CULINAIRE
“I take pride in being a longtime subscriber of Art Culinaire and proudly display the publication’s spines in my culinary library. Art Culinaire is an important and crucial part of any chef’s regular reading, and I encourage everyone to read its pages to elevate your knowledge and taste buds.”
– THOMAS KELLER
