FULL-PAGE PLATE PRESENTATIONS
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.
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