Plating isn’t decoration — it’s storytelling. At 13_03 GOURMET, every plate we send out is a carefully composed scene designed to evoke mood, memory and appetite. Whether we’re serving a contemporary jollof reinterpretation or a delicate continental starter, our signature plating blends Nigerian soul with global refinement to create dishes that look as irresistible as they taste.
Below we peel back the curtain: our guiding principles, practical techniques, and how we marry local flavours with premium presentation. Use these ideas for your next celebration — or invite us and let our chefs do the art for you.
Why plating matters (beyond looks)
Presentation shapes expectations. The moment someone sees a plate, their brain begins tasting: color suggests freshness, balance implies skill, and negative space signals intention. Great plating elevates the dining experience by:
Communicating the chef’s intent before the first forkful.
Amplifying perceived value — guests feel they’re eating something special.
Creating memorable moments (and photos) that keep people talking — which matters for events and social-driven catering.
At 13_03 GOURMET we treat plating as part of the guest journey: an entrance to the flavours, not an afterthought.
Our signature style: six pillars
Minimalist storytelling
We use restraint. Each plate highlights a central ingredient or technique, supported by thoughtful accents — a smear of sauce, a crisp garnish, one bright element that draws the eye.
Texture contrast
Soft-and-crisp, creamy-and-crunchy: texture keeps the palate engaged. You’ll often see a crunchy element (tuille, brittle, toasted seed) paired with a velvety purée or sauce.
Colour with purpose
Colours are chosen to communicate taste (bright greens for acidity, deep reds for richness) and to make photos pop without feeling artificial.
Local-first ingredients
We spotlight Nigerian staples — smoked plantain, ogbono accents, freshly-picked herbs — but present them with international techniques so every plate feels both familiar and refined.
Intentional negative space
Leaving empty space frames the focal ingredient and gives the dish breathing room — it reads as calm, curated, premium.
Edible accents & sustainability
Garnishes are edible and often seasonal. We avoid purely decorative non-edible elements, and we prioritize local suppliers to reduce waste and support community producers.
The method — step by step (how we build a plate)
Start with the canvas
Choose plate shape and colour based on the dish. White or muted tones make colours sing; dark plates add drama for light-coloured foods.
Anchor the protein or hero element
Place the main ingredient slightly off-centre (rule-of-thirds) for a natural, dynamic composition.
Add supporting sauces
Smears, dots or pools — applied with spoons, brushes, or squeeze bottles. Think compositionally: how will the sauce lead the eye across the plate?
Introduce height and texture
Stack, lean, or add a crisp element for vertical interest. Height translates as abundance and craftsmanship.
Finish with freshness
Microgreens, citrus zest, or a drizzle of infused oil added at the end keeps brightness and aroma intact.
Final check
Wipe plate rims, test the temperature, adjust a last folio of herb — presentation is in the details.
Pro plating tips you can try at home
Limit your palette: pick 2–3 dominant colours per plate.
Use odd numbers: 3 accents look more natural than 2 or 4.
Create a focal point: the eye needs a place to rest — make sure the hero ingredient is unmistakable.
Play with spoons: use the back of a spoon to create smooth purée swooshes.
Texture hack: toast nuts or seeds in a dry pan for 2–3 minutes — instant crunch.
Temperature matters: warm plates for hot dishes, chilled plates for cold ones — it preserves texture and aroma.
Plating examples from our menu (visual ideas)
Signature Jollof Trio: three mini quenelles — smoky jollof rice quenelle, charred plantain crisp, palm-tamarind glaze smear. Plate: matte black; garnish: micro-coriander.
Coastal Starter: seared prawns, coconut-lime emulsion dot pattern, cassava crisp. Plate: shallow white bowl; finish: lime zest.
Decadent Dessert: yuzu curd pool, chocolate soil, toasted coconut tuile standing upright for height.
(If you want, we can produce styled photos of these plates for your website and social feeds.)
Photography & social — plating that performs online
We design plates to photograph well: single light source, negative space, and a clear focal point. For social images:
Use natural light where possible.
Shoot from 45° for composed plates; top-down for bowls and flat arrangements.
Include a hint of action — a hand lifting a fork or a sauce being drizzled — to make images feel alive.
Suggested image alt text examples:
“13_03 GOURMET — signature jollof trio with plantain crisp on matte black plate”
“Seared prawns with coconut-lime emulsion and cassava crisp — 13_03 GOURMET”
For event planners: why our plating matters for your guests
Presentation affects guest experience and perceived value — especially at weddings, corporate dinners, and private events where photos and first impressions travel fast. Our plating:
Enhances guest delight and perceived exclusivity.
Creates shareable moments that amplify your event online.
Is scalable: we maintain style consistency whether serving 20 or 200 guests.
Book a tasting — taste the art
Want to see these techniques in action? Book a tasting with 13_03 GOURMET. We’ll build a bespoke menu, plate a sample selection, and tailor presentation to your event’s theme and colour palette.
Call to action: Reserve a tasting or request a plated menu sample at [Contact page / Book a Tasting] — perfect for intimate dinners, weddings or premium corporate catering in Lagos.
Plating isn’t decoration — it’s storytelling. At 13_03 GOURMET, every plate we send out is a carefully composed scene designed to evoke mood, memory and appetite. Whether we’re serving a contemporary jollof reinterpretation or a delicate continental starter, our signature plating blends Nigerian soul with global refinement to create dishes that look as irresistible as they taste.
Below we peel back the curtain: our guiding principles, practical techniques, and how we marry local flavours with premium presentation. Use these ideas for your next celebration — or invite us and let our chefs do the art for you.
Why plating matters (beyond looks)
Presentation shapes expectations. The moment someone sees a plate, their brain begins tasting: color suggests freshness, balance implies skill, and negative space signals intention. Great plating elevates the dining experience by:
Communicating the chef’s intent before the first forkful.
Amplifying perceived value — guests feel they’re eating something special.
Creating memorable moments (and photos) that keep people talking — which matters for events and social-driven catering.
At 13_03 GOURMET we treat plating as part of the guest journey: an entrance to the flavours, not an afterthought.
Our signature style: six pillars
Minimalist storytelling
We use restraint. Each plate highlights a central ingredient or technique, supported by thoughtful accents — a smear of sauce, a crisp garnish, one bright element that draws the eye.
Texture contrast
Soft-and-crisp, creamy-and-crunchy: texture keeps the palate engaged. You’ll often see a crunchy element (tuille, brittle, toasted seed) paired with a velvety purée or sauce.
Colour with purpose
Colours are chosen to communicate taste (bright greens for acidity, deep reds for richness) and to make photos pop without feeling artificial.
Local-first ingredients
We spotlight Nigerian staples — smoked plantain, ogbono accents, freshly-picked herbs — but present them with international techniques so every plate feels both familiar and refined.
Intentional negative space
Leaving empty space frames the focal ingredient and gives the dish breathing room — it reads as calm, curated, premium.
Edible accents & sustainability
Garnishes are edible and often seasonal. We avoid purely decorative non-edible elements, and we prioritize local suppliers to reduce waste and support community producers.
The method — step by step (how we build a plate)
Start with the canvas
Choose plate shape and colour based on the dish. White or muted tones make colours sing; dark plates add drama for light-coloured foods.
Anchor the protein or hero element
Place the main ingredient slightly off-centre (rule-of-thirds) for a natural, dynamic composition.
Add supporting sauces
Smears, dots or pools — applied with spoons, brushes, or squeeze bottles. Think compositionally: how will the sauce lead the eye across the plate?
Introduce height and texture
Stack, lean, or add a crisp element for vertical interest. Height translates as abundance and craftsmanship.
Finish with freshness
Microgreens, citrus zest, or a drizzle of infused oil added at the end keeps brightness and aroma intact.
Final check
Wipe plate rims, test the temperature, adjust a last folio of herb — presentation is in the details.
Pro plating tips you can try at home
Limit your palette: pick 2–3 dominant colours per plate.
Use odd numbers: 3 accents look more natural than 2 or 4.
Create a focal point: the eye needs a place to rest — make sure the hero ingredient is unmistakable.
Play with spoons: use the back of a spoon to create smooth purée swooshes.
Texture hack: toast nuts or seeds in a dry pan for 2–3 minutes — instant crunch.
Temperature matters: warm plates for hot dishes, chilled plates for cold ones — it preserves texture and aroma.
Plating examples from our menu (visual ideas)
Signature Jollof Trio: three mini quenelles — smoky jollof rice quenelle, charred plantain crisp, palm-tamarind glaze smear. Plate: matte black; garnish: micro-coriander.
Coastal Starter: seared prawns, coconut-lime emulsion dot pattern, cassava crisp. Plate: shallow white bowl; finish: lime zest.
Decadent Dessert: yuzu curd pool, chocolate soil, toasted coconut tuile standing upright for height.
(If you want, we can produce styled photos of these plates for your website and social feeds.)
Photography & social — plating that performs online
We design plates to photograph well: single light source, negative space, and a clear focal point. For social images:
Use natural light where possible.
Shoot from 45° for composed plates; top-down for bowls and flat arrangements.
Include a hint of action — a hand lifting a fork or a sauce being drizzled — to make images feel alive.
Suggested image alt text examples:
“13_03 GOURMET — signature jollof trio with plantain crisp on matte black plate”
“Seared prawns with coconut-lime emulsion and cassava crisp — 13_03 GOURMET”
For event planners: why our plating matters for your guests
Presentation affects guest experience and perceived value — especially at weddings, corporate dinners, and private events where photos and first impressions travel fast. Our plating:
Enhances guest delight and perceived exclusivity.
Creates shareable moments that amplify your event online.
Is scalable: we maintain style consistency whether serving 20 or 200 guests.
Book a tasting — taste the art
Want to see these techniques in action? Book a tasting with 13_03 GOURMET. We’ll build a bespoke menu, plate a sample selection, and tailor presentation to your event’s theme and colour palette.
Call to action: Reserve a tasting or request a plated menu sample at [Contact page / Book a Tasting] — perfect for intimate dinners, weddings or premium corporate catering in Lagos.