Some of you guys are getting confused. The question was about the potatoes, which were
spoon pushed; and not more liquid sauce, which was
drizzled in a circle on the plate.
The term for the technique used for the liquid sauce is called, in English,
drizzling. In this case, the
drizzle was done as a variant of
puddling. Puddling because the sauce is not on the the food, a variant because the sauce does not cover the bottom of the plate and the food is not on the sauce.
If the sauce was both on the food and the plate, the drizzle would be a stingy
nappe. As far as I know there's the word
nappe doesn't translate into English in any other way.
All of these are minimalist ways of saucing and presenting garnish, and only work with very small portions to the extent they work at all. In my opinion, they're the plating equivalent to "chick flicks," and overly precious. But nobody asked. Also, this particular plating fails, mostly because of the relationship of the spinach to the other two things on the plate. The spinach shouldn't be touching the
chicken, nor should it be in the center of the dish. Also, there's the odd geometry which rusandreas already pointed out. But again, just an unrequested opinion.
As Pete says, the word,
gastrique, has nothing to do with plating. There's no reason to think the sauce is a
grastrique. At first blush it appears to be a
jus, gracing a
chicken breast. However, it could be a beige gastrique, as for instance a reduction of stock, cider, cider vinegar, calvados or apple jack, and turbinado sugar. Sounds good. Why not?
BDL
