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A single oval, matte black plate is centrally positioned on a metallic, possibly stainless steel, surface in a kitchen setting in Schiltigheim, France. The plate displays a prepared dish. At the center is a mound of mixed vegetable salad, consisting of diced carrots, peas, green beans, and potatoes, coated in a creamy white dressing, resting on a bed of dark green leafy vegetables. On top of the salad, a halved hard-boiled egg is placed, cut-side up, with its yolk visible and garnished with fine green herbs and some salad components. To the upper left of the salad, two white endive leaves stand upright; the left leaf contains finely chopped egg white, and the right leaf contains finely crumbled egg yolk. A small, smooth dollop of a light beige sauce is situated between the bases of the endive leaves. A decorative, flowing double line of the same light beige sauce is piped onto the black plate, curving around the salad and endive leaves. A portion of another similar black plate, also with a sauce swirl, is visible in the upper background, out of focus. The metallic surface shows minor abrasions and reflections.
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