Michael Schwratz

“The three principles of a French plate are color, volume, and texture. They are rules of presentation. If your dish uses color strategically, volume (i.e., has height), and texture (mixes soft and hard, or juicy and crunchy), then it will appeal to a diner.”
― Bill Buford, Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking