Sawyers

[jbolty]

Originally Posted by mr. V

many restaurants focus now on serving food in small proportions.

In most cases it is pretty food, in small proportion, artfully conceiverd, prepared and plated.

This makes sense, at least if your target audience is concerned about calories and values ambiance and quality over getting a bang for their buck.

In la, the beautiful people stay beautiful via both exercise and diet; they trade off quantity of food for a pretty plating / presentation and a creative touch to the cooking.

This allows them to savor their meal, not just inhale it.

Those who go to those places are not ma and pa kettle types, that's for sure.

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[Biggd]

Originally Posted by jbolty

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Now that's presentation!

[Hillcountry]

Originally Posted by jbolty

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Sorry, But that would not be a “brioche bun” but rather “tranches de pain blanc”