The Art of the Professional Plate, Translated for the Home
The Charcuterie Board.Endless Uses, Infinite Customization
Our recipe presents a classic charcuterie board - consider it a starting point, not a rulebook. Use it as inspiration: swap in your favorite cheeses, pickles, and cured meats; add seasonal fruits, crunchy nuts, and flavorful spreads; or tailor it to a theme or dietary preference. Build something that reflects your taste and the occasion - simple to assemble, endlessly adaptable, and always crowd-pleasing.
Mediterranean summer
Do as the Mediterranean’s and prepare fresh fish and perfectly crisp vegtables.
Tips & techniques
Simple techniques to elevate your service
When presenting sauced dishes, plate the composed, firmer elements first and bring the sauce to the table in a separate vessel. Finish the plate tableside by pouring the sauce in front of your guests. An elegant flourish that enhances aroma, texture and theatre. This approach is especially effective with dishes such as bouillabaisse or carpaccio, where the clean presentation of solids paired with a final, glossy pour transforms the dining moment.
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Bring the elegance of London’s iconic brasserie home with crisp, golden chicken nestled in a velvety wild mushroom reduction and tender green beans.