Basic Principles of Platter Presentation

The classic buffet platter has three elements:

• Centerpiece or grosse pièce (gross pyess). This may be an uncut portion of the main food item, such as a pâté or a cold roast, decorated and displayed whole. It may be a separate but related item, such as a molded salmon mousse on a platter of poached slices of salmon in aspic. It may be something as simple as a bowl or ravier (rahv yay; an oval relish dish) of sauce or condiment. Or it may be strictly for decoration, such as a butter sculpture or a squash vase filled with vegetable flowers. Whether or not the grosse pièce is intended to be eaten, it should be made of edible materials.
• The slices or serving portions of the main food item, arranged artistically.
• The garnish, arranged artistically, in proportion to the cut slices.

A simple design is best. Simple arrangements are easier to serve, more appetizing than overworked food, and more likely to remain attractive when they are half demolished by the guests.

Simple arrangements may be the hardest to produce. Everything must be perfect because less decoration is available to divide the attention.

Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are easily smudged, and you’ll have to wash the tray and start over again. This shows the importance of good planning.

Following this rule also helps eliminate overhandling of food, which is a bad sanitary practice.