Simon Each layer should be at right angles to the last, except the top layer, which should be at a forty-five degree angle to the layer below. Be careful to separate the ingredients so that light can permeate - shadows are part of the dish.
To explore this further, see Angus Paxton MacLeish's The Architecture Of Food (Harper Connors, £25.00). Paxton MacLeish designed and built all the food in the Pompidou Centre, from the open-plan millefeuille to the minimalist assiette blanche. It was he who taught us food exists in light and space. You can't eat food without eating light. You can't eat food without eating space. Think about it. Think about it hard.
Simon
