Aviation lunch

Commissioned by KLM Catering Services

The underlying thought was to present an exciting and tasteful menu with as little material and/or crockery as possible. When you think about it, within the hospitality branch it is all about presenting the food in a most inviting way. With the use of the most wide-ranging plates and a great diversity of dishes & basins, guests remain stunned by the menu they’ve chosen. I took a closer look at the limits and especially the standards of a menu consisting of an amuse, starter, main course and dessert. I interpreted the grid as literally as possible by working with ceramic tiles. This gives a clear image of the division between and within the different dishes. With 3 different sizes of tiles and 1 basic tray you can present the whole menu!