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The Plate Project: Aesthetes

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions o...
One dish served fresh every day.
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Roast Beef & Salad with Macaroon

by Jacques Pépin, Chef and F&W Contributing Editor
“The inspiration for these plates doesn’t come from anything specific; I wanted them to be something fun and aesthetically pleasing without necessarily thinking of ingredients. Mostly the plates reflect a combination of color and structure that I thought would be pleasing more to the eye than the palate.”

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