Andy Roche on tableware, consistency and the Reine & La Rue experience

Presentation with purpose: Andy Roche on tableware, consistency and the Reine & La Rue experience

Presented in partnership with Villeroy & Boch Australia 

For Andy Roche, presentation begins with the entire table, and Villeroy & Boch has been part of that thinking at Reine & La Rue since the restaurant's first day of service. Drawing on more than 275 years of porcelain and tableware heritage, the brand's collections support how the kitchen presents its food and how guests experience it before the first bite.

As Executive Chef of Reine & La Rue and Privé, Andy believes a first impression is shaped by every detail in the room. The welcome at the door, the atmosphere, the furnishings, the table setting and the plate all influence how a restaurant is perceived before the food is tasted.

“First impressions are huge,” says Andy.

“A guest should feel warm, welcomed and special from the get-go. That initial interaction with the host, the ambience of the room, the furnishings, tableware and the attention to detail that we pick up on all matter.”

Located inside one of Melbourne's most striking heritage buildings, Reine & La Rue combines Victorian produce with French technique and classic cooking. Andy's approach to presentation follows the same principles as the food: keep it elegant, avoid unnecessary decoration and make sure every element has a purpose.

The plate as a starting point

For many chefs, presentation begins when a finished dish is ready to be plated. For Andy, the vessel can influence the dish much earlier.

“We eat with our eyes first,” he says.

“Ingredients and seasonality are primarily considered, but it would also be true that a plate can inspire you. We have created many dishes influenced by a bowl or serving vessel.”

That makes tableware part of the creative process rather than a final styling decision. Ingredients remain the focus, but the shape, depth and profile of a plate can change how a dish is composed, how sauces are contained and how the guest interacts with the food.

“Tableware plays such an important role in both the visuals of a dish and how it eats. It allows us chefs to be creative and get our ideas onto the plate.”

“Villeroy & Boch have an extensive range of plateware which we use here in the restaurant and this allows us to execute and present our dishes every single day.”

Reine & La Rue works with the Afina and La Scala collections, selecting pieces according to the needs of each dish while maintaining a consistent visual identity.

“We have used Villeroy & Boch since day one and this definitely makes our dishes distinguishable,” says Andy.

“We use both the La Scala and Afina ranges here in Reine & La Rue and Privé, which fits the elegant and refined approach to our food and venue.”

At Reine & La Rue, the preference for classic white porcelain is equally deliberate.

“Here in Reine & La Rue we have always stuck to the classic white plates. The texture of premium porcelain and its timeless visuals work for us and fit our beautiful dining room.”

The white surface gives the kitchen consistency while allowing seasonal ingredients and colour to remain central.

“When it comes to what's on those plates, I think seasonality greatly influences the colours and textures of a dish. What the weather is like outside and what's growing locally.”

Presentation has to work

For Andy, a plate cannot succeed on appearance alone. It also needs to make the dish comfortable and intuitive to eat.

“A plate's design is a big thing for me. You need to be able to sit down and comfortably eat off it while also being beautiful.”

That practical test runs through the development of each dish. The team considers how a guest will pick up a snack, reach a sauce and move through the plate, particularly when different textures or serving formats are involved.

“Considered presentation not only means the visual, it also means can the guest pick that snack up or can they get the sauce off the plate.”

The Afina bowl is a clear example of that balance between form and function.

“We love using the Villeroy & Boch Afina bowl for dishes that require foams and sauces, in particular our fish dishes.”

The same discipline applies to what is placed on the food.

“I'm a big believer that if it's on the plate it needs to be adding something to the dish. It's easy to get carried away with micro herbs and flowers. These can be a great way to bring colour to a dish, but they need to be thought about.”

For Andy, successful presentation supports the food and the way it is eaten. It should never force the guest to work around the plate.

Building a recognisable style

Social media has changed how restaurant food is seen, creating immediate visibility for dishes and increasing the pressure to make them photograph well.

“Social media has made a huge impact on presentation,” says Andy.

“A lot of food we see out there is designed to be Instagrammable and every chef has been influenced by this.”

Andy does not see that influence as entirely negative. Chefs have always learned from one another, but the speed and accessibility of social media have made that exchange more visible.

“I think chefs have always taken inspiration from each other whether it is online or from cookbooks and television. It's now just more accessible and maybe that's a good thing.

I don't feel social media has pressured me into plating a certain way. I think it's had a positive impact for the most part.”

At Reine & La Rue, the response has been to develop a style that belongs to the restaurant rather than chase each new visual trend.

“I think our presentation is maturing and becoming more recognisable as Reine & La Rue as the years go on. We try not to overwork things, stick with the seasons and allow the produce to do the work.”

That identity depends on repetition as much as creativity. A strong plate has little value if it cannot be delivered consistently throughout service.

“Consistency is everything. It ultimately decides the success and longevity of restaurant businesses.”

For Andy, consistency starts with training, shared expectations and dishes that can withstand the pressure of service.

“It all starts from the beginning of a dish, training the staff, getting them to hold each other accountable and buying into the same beliefs. We also create dishes that we know are achievable and we can execute under pressure.”

The goal is straightforward.

“We want to be able to give our first and last guest each day the same experience.”

The standard guests expect

That consistency matters even more as diners become increasingly selective about where they spend.

“There's a lot of financial pressure out there these days and diners are adamant to get bang for their buck, which they should.”

In Melbourne's competitive restaurant market, Andy believes every part of the experience needs to justify the guest's decision, from the welcome and service to the food and its presentation.

“If you're not keeping up with the demands of service, quality and presentation, you'll be left behind.”

For Reine & La Rue, meeting that standard means giving the same attention to the plate as the produce and technique. Villeroy & Boch has been part of that approach since the restaurant opened, supporting how the team presents dishes, maintains consistency and builds a recognisable identity over time.

“The Villeroy & Boch plateware we use has been a huge part of our presentation over the years.”