When it comes to Michelin tires, everyone will definitely think of a huge white plate with a bunch of small dishes in the middle and full of exquisite decorations. It makes people think that after eating this meal, the abdomen will be full.

Look again at these Michelin chefs wearing high hats. They are concentrating on cooking in Western restaurants, and they are actually willing to pour a small amount of the sauce they prepare. Although the small amount of sauce is indeed very beautiful and the decoration is very good, but are these sauces meant to make the dishes look more beautiful, or are they meant to be used as dipping sauces for people to eat?

In fact, these Western-style restaurants are very beautifully plated and often look high-end and elegant. Not only the ingredients themselves, but also the plating of the sauces play a big role. These gorgeous presentations use sauces of different colors to highlight the key foods. Therefore, in the production process of Western restaurants, there are two standards. The first principle is "a little amount to serve", and the second principle is "use the sauce wisely".

How to tell whether the sauces in Western restaurants are just for the sake of beauty or for dipping? Mainly depends on the level of the chef. A good Michelin-style Western-style chef doesn't just add sauce to the dish, but will perfectly integrate the sauce and food, which not only has a beautiful and generous decorative effect, but is also enough for people to dip into and eat. But those low-level chefs can only add a small amount of sauce for decoration.

In fact, more chefs will choose to put the dipping sauce on a beautiful small plate and serve it to the table along with the ingredients. The sauces that occupy vacant positions on the plate are just for the sake of appearance. These sauces are basically BBQ juice, tomato juice, and black pepper juice, and their colors are outstanding enough to make the main ingredients more important.

However, the sauce is indeed the core of a Western restaurant, because Western restaurants are not like Chinese restaurants, where the food is chopped and seasoned, and then fried in oil to add flavor. The sauce in a Western restaurant is the source of the flavor of the entire dish. Therefore, if Michelin chefs want to make a dish taste more and more high-end, the preparation of sauce is very important.

Commonly used sauces in Western restaurants include tomato sauce, beef chili sauce, thyme sauce, red wine sauce, black pepper sauce, foie gras, etc. Some of this kind of sauce is expensive, and some are cheap. The most common one is tomato sauce, which is bright red in color and very outstanding. The beef chili sauce and black pepper sauce are darker in color and can be left full of ink on the white plate. A simple and small amount can create a strong visual impact.

Even if you just use the sauce to serve it on the plate, it's still a good idea. Before putting it on the plate, you need to think about the composition first, and the core ingredients must be highlighted. This requires that the dishes in Western restaurants must be simple and elegant. Large, round white plates are more suitable for composition and design. Although it seems that this meal is not enough to satisfy one's hunger.