appré

Appré is a term used in contemporary culinary discourse to denote the phase and philosophy of arranging and presenting a dish immediately before service. In this sense, appré emphasizes the final plating plus the preparatory decisions that influence appearance, balance, and texture on the plate. The term is not part of formal culinary dictionaries, and its use is limited to certain chef writings, magazines, and menus rather than a standardized technique.

Etymology and status: The origin of appré is uncertain. It appears to be a neologism derived from the French verb préparer (to prepare) and related plating-language ideas. Some writers treat appré as a branded concept or marketing label rather than a fixed method, and it has not achieved broad academic recognition.

History and usage: The term surfaces in the 2000s and has periodically appeared in gastronomy commentary and culinary school material. It is often used descriptively to signal a plating-focused approach or branding rather than to specify a universal procedure. In practice, appré is applied variably: some chefs view it as a distinct stage in the kitchen workflow centered on presentation, while others use it more as aspirational language associated with culinary artistry.

Reception and critique: Critics note that appré can be vague and risk overlap with established ideas such as mise en place (preparation and organization) and plating aesthetics. Proponents argue that naming a concept can help teams align on presentation goals and maintain a consistent visual language.

See also: Mise en place, Plating, Gastronomy, Culinary arts.