I know, a silly title, but an honest one.
I'm thinking of the way food is served in "fancy" restaurants, like this:
I'm thinking of courses that take up only about 10% of the plate they are served on, lines traced using crumbs or sauces, and what seems like a desire to present each ingredient in a dish individually. I hope those here can see what I mean from the pictures, based on their similarities. What is this style called? Is it "nouvelle cuisine"? Where did it originate?
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