Chef Freddy Money's latest dish on Atlas' spring menu is a visually striking poached salmon creation that emphasizes whimsy and artistic presentation. The dish features vibrant colors reminiscent of paint splatters and is served alongside various sauces infused with Japanese ingredients. Money elaborates on his design philosophy, focusing on the importance of color, shape, and texture in plate presentation. This menu item represents a growing trend in fine dining, where chefs are increasingly utilizing Japanese flavors like mirin and yuzu, particularly in locations recognized by Michelin reviews for their innovative approaches to cuisine.
I built this crazy matrix when I design. You think about the color wheel, the contrast, height, shapes, spaces, geometry ... you want to offset with odd numbers, three looks better than four on a plate.
One circle is a parsley gelee. One circle is ponzu. One is black garlic. Braised leeks are the circles and squares. Mirin is the sweet, ponzu is the acid, tarragon is the herbaceous [note].
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