DECONSTRUCTED DELICACIES

A continuation from the post-plates revolution where diners were served food in and on an array of materials other than plates, we are now seeing a trend towards meals delivered in their deconstructed parts.

DIY BOLOGNESE
La Folie Douce, Val d’isere, France

For 29 euros, at La Folie Douce in the French Alps, guests are given the opportunity to reconstruct their spaghetti bolognese. The photo of this meal has made it to the most outrageous examples of deconstructed dishes shared by We Want Plates' account, showcasing how far trendy restaurants are ready to go to create a supposedly original dining experience. When food presentation no longer looks appetising the eating experience is in itself already affected. So beware of novelty when your core bases aren’t covered.

AUSTRALIAN CHIC
Core Espresso, Newcastle, Australia

This café in Newcastle serves the very well-known Vegemite as a streak on a wooden board along with a scoop of bespoke butter and two slices of sourdough toast for 7 dollars. The presentation made the internet go viral, described as “tasty but ridiculous”, although the idea behind it, is that every person has their specific ratio of Vegemite, butter and toast. Silly presentation aside, the key here is the notion of interacting with the ingredients on your plate, which plays an important role in the eating experience.

OOPS! I DROPPED THE LEMON TART
Massimu Bottura, Osteria Francescana

Michelin style chef Massimo Bottura celebrates the idea of accidents with his signature desert “Oops! I Dropped the LemonTart”. Whilst a very considered version of ‘deconstructed’, his dishes apply to this trend through the way it embraces beauty in the unexpected and somewhat imperfect presentation of food – even more impactful for a high end dining experience.

49%
ALMOST HALF want to
SEE NUTRITIONAL INFORMATION
ON THE MENU
I-AM (2018)
42%
WANT TO SEE PROVENANCE
OF THE FOOD / INGREDIENTS
ON THE MENU AS WELL
I-AM (2018)
MANY OF US ARE DRINKING
COCKTAILS BEFORE AND
AFTER MAIN MEALS
—37 PERCENT ENJOY PRE-DINNER
COCKTAILS AND 36 PERCENT
LIKE TO INDULGE POST-DINNER.
Gordon’s, Baileys and Tanqueray (2018)

TAKEOUT

Don’t make it too much work for your customers, but use it as a tool to get diners to interact with their dishes and slow down the experience, as well as showcasing quality ingredients. There is a key opportunity for showcasing nutritional and provenance information upon serving.