THE PLATE:

1.    Bigger is better: Crowding Food is a no no. Large plates allow for separation between items, which lets the inherent beauty of each one shine.

2.    White is Right: Use white or earth tomes; these will complement any color of food.

THE FOOD:

What grows together goes together: Preparing Fresh ingredients that are in season doesn’t just taste better it looks better. Seasonal produce tends to fall into both culinary and visual harmony.

THE PLATING:

1.    Clock Wise: The Conventional, looking at the plate as a clock.

*Starch @ 10’o clock

*Meat @    2’o clock 

*Vegetables @ 6’o clock,  is always safe bet.

2.    Focus, Baby: “Find the focal point” of the meal (usually the protein) and elevate it by placing it on or leaning it up against the starch.

3.    Get Sauced: Spoon sauced under the meat, rather than on top. This allows the meat’s crust to stay crisp while also offering a contrasting circular shape beneath. 

How to order in a French Restaurant & understanding the Menu

When confronted with a menu in a restaurant in France, many people have no idea where to start. The following will help you avoid ordering chocolate mousse as an appetizer or goat cheese salad for dessert.

1.	Expect to see a lunch menu from about noon to 3:00 p.m., and a dinner menu from about 7:00 p.m. to 10:00 p.m. Many restaurants close between lunch and dinner.
2.	Find out if the restaurant features a "plat du jour," or daily special. This typically includes meat, vegetables and perhaps potatoes, all for one low price.
3.	Understand that the word "menu" doesn't mean the same thing in French as it does in English. It's a fixed-price meal of three or four courses, and usually the most inexpensive way to order a full meal.
4.	Start with an "entroe" if you prefer to order a full meal from the menu. Again, this doesn't mean the same thing as it does in English; it means "appetizer" in French.
5.	Follow the "entroe" with one of the "plats principaux," or main dishes.
6.	Eat your veggies by ordering from the "logumes."
7.	Reward yourself with dessert. Finally, this one means the same thing in French as it does in English.
8.	Realize that "fromage," or cheese, comes between the main course and dessert in an elaborate dinner.
9.	Before paying, check to see if the menu says "service compris," or service included. If it does, you needn't add a tip, though it's common to round up when paying.
	Tips:
	Small cafés or snack bars typically serve fewer courses. Here it's common to simply order a sandwich such as a "croque monsieur" (toasted ham and cheese).
	If you order water, the waiter will usually bring bottled water. Ask for "une carafe d'eau" if you just want tap water.
	Tips:
	Menus Look at the menu first. Often the combination of courses is considerably cheaper than if you selected the various dishes individually - in some cases it is cheaper to have a three course menu than a two course meal (you can, of course, order the menu and simply not eat the extra course if you don't want it).
How to order in a Italian Restaurant   When confronted with a menu in an Italian restaurant, many people have no idea where to start. The following will help you avoid ordering gelato as an appetizer or minestrone as a dessert.   Steps: 1.  Expect to see a lunch menu from about noon to 3:00 p.m., and a dinner menu from about 7:00 p.m. to 10:00 p.m. Many restaurants close between lunch and dinner.   2.  Look on the menu to see if it says "coperto" or "pane e coperto" (cover, or bread and cover). Many Italian restaurants charge a few dollars just for the privilege of sitting down to a meal.   3.  See if the restaurant features a "meno turistico," or tourist menu. This is a fixed-price meal, usually consisting of a few courses, and is typically a good deal.   4.  Start with an "antipasto," or appetizer, if you prefer to order a full meal from the menu.   5.  Order a "primo" (first course) next. These typically consist of pasta, risotto, or occasionally, soups such as minestrone.   6.  Pick your main course from the list of "secondi" (second courses). These are the meat and fish dishes.   7.  Be aware that "formaggi," or cheeses, come between the main course and dessert in an elaborate dinner.   8.  Look for "dolci" (sweets) on the menu if you want dessert, but be aware that Italians usually prefer cheese, fruit, sweet wine or simply coffee to end a meal.   9.  Order fewer courses if you like; many travelers save a lot of money by skipping the "secondo," typically the most expensive part of a meal.   10.  Look to see if the bill includes "servizio," or a service charge, usually 12 to 15 percent of the total. If it does, you needn't add a tip, though it's common to round up when paying.     Tips: Small cafés or snack bars typically serve fewer courses. Here, it's common to simply order a plate of pasta or a "panino" (sandwich).     If you order water, the waiter will usually bring bottled water. Ask for "acqua semplice" if you just want tap water.   How to Choose a Fine Caviar After harvesting, caviar, or sturgeon roe, is graded by size and color (just like pearls). Caviar typically comes from one of three species of sturgeon: beluga, the largest of the fish; osetra, the second largest sturgeon; or sevruga. These types of caviar all come from the Caspian Sea area.   Select caviar that has been processed "malassol," or "little salt." Taste all three kinds of caviar to determine what you like. Beluga caviar is light or dark gray with largish roe. Osetra is golden or dark brown, also with large eggs. Osetra eggs are occasionally light gold. Sevruga roe are small and dark gray. Understand that caviar is graded according to the size and color of the egg. Some people swear by lighter caviar with larger eggs, but others say the grading doesn't necessarily make a difference. Avoid using silver or stainless steel spoons when eating caviar - they give the eggs a tinny taste. Traditionally, horn, bone, mother-of-pearl or even gold spoons are used, but you can use glass or wood. Ask when the caviar was harvested when making your purchase. You want the freshest caviar you can get.   Tip: Beluga is commonly thought of as the highest-quality caviar - the eggs are silky and rich. Osetra has a stronger, nuttier taste. Rare gold osetra ("royal caviar") is highly sought after. Sevruga has a fresh taste and firm texture. Taste the different types of caviar and determine for yourself which you like.   *Only sturgeon roe can be called caviar, at least without specifying the type of fish the roe comes from ("salmon caviar," for example). In addition to Caspian caviar, however, there's American and Chinese caviar, which also come from sturgeon, if different varieties than their Caspian cousins.   *Store caviar at 26 to 32 degrees F (in the coldest part of your refrigerator, not the freezer) in the original tin.   *Unopened caviar lasts for 1 1/2 weeks.   *Finish the tin, or store it with a piece of plastic wrap tightly pressed onto the eggs' surface to dispel air. Turn the tin once or twice a day to distribute oils.