People ask what makes a NOIRÉ plate different, expecting an answer about technique. The honest answer is closer to editing than cooking.
A plate is finished not when nothing more can be added, but when nothing more can be taken away.
Every dish begins with too much on it. My job across the following weeks is not to add the right thing — it's to keep removing the wrong ones until only the necessary remains.
A plate is finished not when nothing more can be added, but when nothing more can be taken away.