Bespoke plates – love or hate them?
Should food always stand its ground on a white plate, or do bespoke plates have a job to do?
Personally I think the bespoke plate in the right venue can really elevate the food.
Take the plates from this fabulous old Bistro in Bourg En Bresse. It's been running since 1897, probably with the same crockery... and maybe with the same staff?
Haha that's not true, but sometimes that's how it feels, which is all part of the charm...
I think it makes you feel you are somewhere really special and that you are connected with the past history of the restaurant.
Granted, I don't think it works everywhere and I have seen lots of examples that look commercialised and cheap. But it was nice to see it here.
What do you think?