Artisinal Snacks

Renaissance (1495-1527)

Chèvre rôti sur toast et salades vertes (Goat cheese on toast served on salad) from A La Petite Chaise. This earthy, buttery, goat cheese is from the oldest restaurant in France. It was made famous for being a meeting place for some of the great minds of the time such as George Sand, the French novelist, mirroring the development of ideas that the Renaissance period is known for.

Baroque (1600-1725)

Passionfruit macaron

Nothing says “man-made” like a macaron. The use of fruity flavors in such a delicate pastry is an exercise in excess. Much like the ornate and beautiful wealth of the Baroque art however, it manages to balance it beautifully.

Romanticism (1800-1850)

Chocolate croissant

Something about the flaky layers of a French croissant just feels romantic. Whether it’s the corny tourist in us or the French foodie, they just feel Romantic.

Impressionism (1870-1900)

Prawn cocktail potato chips (Walkers brand)

Hear me out! Up close these flavors make very little sense to the American palate, but once you back up and enjoy the bigger picture of the flavors, it creates something beautiful.

Post-Impressionism (1880-1920)

Dill and beetroot salmon gravlax, lemon and yuzu cream

Leaning into the emphasis on color and line, this beautiful plating mirrors the post-impressionist love of bold brush strokes and colors that pop.