Trends of Servingware

Trend in dessert.

Realistic fruit desserts started by Cedric Grolet or Maxime Frederic!

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Those who like to play with cream and chocolate and fruits

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Slate slabs might look nice, but I don’t like anything that needs to be cut with a knife, served on a slate slab, as a plate. It feels like nails on a chalkboard.

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At home, I have a few hand made ceramics, Japanese, Scandinavian and French for special occasions. Some you cannot put into the dish washer…no everyday usage. I have a few slate slabs, but they are more for cheese or for guests, when we don’t have enough dishes…they chip easily.

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@naf,

2 phenomenal dessert designers …

Thanks for posting and participating …

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1 ) Julién Dugourd - Pàtissier ( Éze, Provençe - Rhone - Côte - D´Azur
2) Two Michelin Star Executive Chef Andrea Aprea - The Milan Hyatt Park Hotel
3) ***Michelin Quique Dacosta - El Poblet, Dénia, Alicante

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It’s 5 AM in the morning and you didn’t get a good finger hold on your coffee mug. It drops on your bare foot and breaks four or five bones.:anguished:

As well as scalding you up to your knees!

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Photo 1) *** Michelin Star Restaurant Mirazur, Menton, France.
Photo 2) Executive Chef Daniele Sera & Photographer Claudio Mollo, Tuscany.
Photo 3) Photographer Patrick Rougereau, Caen, Normandie …

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I now fully understand the concept of being “gobsmacked”.

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