“The first thing that struck you about Claire’s plate was its vast emptiness. Of course I’m well aware that, in the better restaurants, quality takes precedence over quantity, but there are voids and then there are voids. The void here, that part of the plate on which no food at all was present, had clearly been raised to a matter of principle.
It was as though the empty plate was challenging you to say something about it, to go to the open kitchen and demand an explanation. ‘You wouldn’t even dare!’ the plate said, and laughed in your face.”