Planting is an art that, like all arts, requires a good dose of innate creativity, aesthetic sensitivity, study, precision. Ingredients, techniques, choice of dish, position of food, shapes, colors and textures, are variables that in the poultice find the expression of that concept that today is “kitchen in continuous evolution”!
Nowadays eating must necessarily involve all the senses; a careful and creative presentation of a dish can make the difference! In addition to being an indication of attention towards customers, it can become a distinctive feature of the chef and the restaurant.
It is necessary to open up new frontiers in food, new possibilities for food pairing and treatment. New forms of presentation, food must be eaten first with your eyes! This is why an experienced and particularly attentive chef can find employment in all areas of the restaurant, especially in the quality structures where the high cuisine is practiced every day and experimentation is considered fundamental.