In light of all the restaurants CSL’s editors visit in a year, there are a few culinary trends that repeat on menus around the globe. With this in mind, a few simple finishing techniques (nipped from the professional kitchen) can add drama to a home cooked meal, making any dish celebratory. Some add a punch of flavour, others a pop of colour, while others offer a texture differentiation.
3 Steps For How to Dress a Plate Like a Chef
Petal Pusher: The Floral Garnish
Not only are flowers, petals and micro herbs pretty and cute, but their concentrated flavour adds pops of interest. Opt for nasturtiums for pepperiness, garlic flowers for punch and chrysanthemum for slightly sweet, floral notes, similar to chamomile.
It Takes Two: Tips on How to Make a Split Sauce With Herb Oil
Split sauces are all the rage. Think science class on a plate: oil + liquid aren’t friends, so, add the two and, voilà, the split (not separated) sauce was created. In the chef world, a colourful herb oil combined with creamy velouté is an exciting visual and taste contrast. At home, blend herbs with oil, strain and set aside. For the liquid, make a thin bechamel or simply combine crème fraîche and milk. Then pour into a gravy boat and spoon a tablespoonful of the oil over top.
Style Tip
Slate plates are back. Instead of flat sheets of slate, modern versions feature texture around edges for complexity.
Short and Crisp: The Chef Garnish of Choice
Everyone loves a little crunch. Breadcrumbs are a popular choice, but think outside of the box and try fried parsnip, onion, garlic or even kataifi pastry (you can get many of these, store bought). Season well with salt.
This original article first appeared in the SPRING 2026 issue of City Style and Living Magazine.
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