Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/81170
Joseph Leibowitz, Tableau WHITE-CHOCOLATE ORANGE FRENCH TOAST Can you describe the elements of this breakfast? This is a more elegant version of traditional French toast. We use a sweet bread that is studded with orange zest and white chocolate, then battered in egg yolks, heavy cream, vanilla, orange juice, and orange liqueur, and finished with powdered sugar, soft butter, and a drizzle of a white-chocolate sauce. What is your food-styling philosophy? I want my guests to be able to eat a dish with their eyes before it ever even touches their mouth. What garnish do you tend to avoid? I honestly hate microgreens even though sometimes they do make the best garnish for a plate. What are some tricks you use to achieve a perfectly styled plate? Some great tools I use for plating are doctors' tweezers both short and long, as well as a good array of different-sized spoons for quenelling, saucing, and handling the food. WYNN 57