Notice Nathalie’s use of simple yet luscious foods such as artichokes, raspberries, open pomegranates, and lemons to add texture and visual elegance to the silver platter. Her placement of the shellfish in combination with a sprinkling of fresh herbs and roses make for a rich and delicious presentation worthy of a Renaissance master.
Discover your inner food stylist and consider the placement of the colors of your food for the holidays- the red lobster with artichokes for Christmas and the light crab with white roses and seashells for New Year’s Eve. It’s not to late to think of last minute ways to luxuriate your holiday dinners. Divine!
–December 25, 2008
