Who wouldn't like to know how to prepare a plate like a chef, without a sauce dripping all over the place or with food so well positioned that it looks like a painting.

This is now possible thanks to the advice of Yves Camdeborde in Laurent Mariotte's program "La Table des bons vivant".

Knowing how to marry the colors on a plate, make it harmonious and above all make its guests envy: a know-how that we envy the greatest chefs.

Without trying to match them, we would still like to learn the basics of a successful dressage.

For this, Yves Camdeborde gives us his tips in Laurent Mariotte's program,

La Table des bons vivant

The student must not equal the teacher 

Sorry to disappoint you but not for once, don't aim for perfection.

"If you try to reproduce a plate worthy of Anne-Sophie Pic's restaurant, you and your guests will not eat for two hours," explains Yves Camdeborde.

What to remove all the charm of the meal and the training.

"You will end up eating cold so we avoid."

>> Find La Table des bons vivant in podcast and in replay here 

Do not neglect the container 

"The container is very important, it's also the first thing you see," recalls the chef.

"There is no need to go with extraordinary containers: bet on simple plates with slightly raised edges. This allows the dish to be covered and it facilitates the dressing."

In terms of color, we do not hesitate to bet on simplicity with a solid color or white. 

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Coordinate colors

As for dressing, on our plates, the colors coordinate.

“We know that well-assembled colors are beautiful. Let me give you an example of coordination that works. A piece of roast beef on the plate: on top, you will place peas, green beans, snow peas and green asparagus. that mix of green on top is beautiful and it works. "

The same goes for a traditional dish like blanquette.

Take a black plate to play on the contrasts.

Place your meat on the plate.

Reduce your sauce and put it on the plate with a brush to make a drawing.

Add a few verbena leaves on top.

That's it.