David Wykes, chef Verveine seafood restaurant in Milford-on-Sea, England, has taken this concept to

"Served in a clean white plate, the food and their colors will be the main focus," he told the BBC Kieran Lenihan, bruna marquezine chef at Farrells Irish-Italian restaurant, Bristol, England.
But there is another bruna marquezine reason why white and round plates attract diners and cooks alike: the color and shape of the plate influence taste perception, as revealed by the results of an investigation. Confirmed ... but not understood
Peter Stewart, a professor bruna marquezine of psychology at Memorial University of Newfoundland, Canada, and his research partner Erica Goss led an experiment to see how people perceived the taste of a cheesecake served in black and white, round and square plates.
However, be aware that the food on a white round plate and is perceived as sweeter could alter the way the chefs serve their desserts. If you are very sweet, may not be served on a white plate says. Extravagant
David Wykes, chef Verveine seafood restaurant in Milford-on-Sea, England, has taken this concept to another level with his "white plate", in which all ingredients are also of that color.
"Great idea served the wrong dish covered bruna marquezine with incorrect or no longer good. Continuity has to flow between the plate, cutlery, service, ambience and the restaurant identity, "says the chef.
Does it change the taste of the chocolate according to the form?
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