16 Food Presentation Ideas to Steal from Top Restaurants

At Chicago's Alinea, chef Grant Achatz uses oak branches to skewer pieces of poached pheasant breast with roasted shallots and cider gelle. The end of the branch is then dipped into tempura batter and deep fried, and the oak branches arrive at the table still smouldering. Guests are instructed to consume the dish in a single bite.

www.bizbash.com

Visit Site