Food:  plated pretty   

It’s a feast for the eyesmaybe more so than the palate.  Not something to be wolfed down. But she’s a pretty good looking egg when she gets properly plated.

Free-range eggs on an Isabelle Poupinel plate at the Hotel Thoumieux.                           Credit: Alban Couturier

Sometimes a so-so dish can get an upgrade by an artful placement on a pretty plate.  You get to first admire what you are about to digest and by doing so and taking a bit more time, everything seemingly tastes better too.  At least in my opinion.  If you don’t believe me check this out:

The Chef & The Potter

At his eponymous restaurant inside Hotel Thoumieux near the Eiffel Tower, chef Sylvestre Wahid has earned two Michelin stars for his artful food — served on equally imaginative dishes. “The plate is like a canvas on which the dish and its colors are realized,” he says. The 300 handmade pieces in his collection were designed in collaboration with French potter Isabelle Poupinel. “I love the handcrafted aspect of her creations; the dimensions, the natural, mineral aspects to them,” Wahid says. “This parallelism between the content and the containers is really an interesting way to create harmony.” Poupinel, who has created ceramics by hand, on a wheel, for nine years, agrees — but claims that collaborating with chefs isn’t always so easy. “At first, he wanted the raw plates without enamel. I said, ‘no way!’ With sauce, or whatever, they’d get ruined. Sometimes, you have to control what chefs want in order to protect the work. They can be crazy!” she says with a laugh.

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