Taste a spoonful just before plating and check the balance of salt and seasoning.

Loosely cover the cooked meat with foil and let it rest for 5–10 minutes, depending on its thickness.

Place the rice, purée, or bed of vegetables on the plate first.

Place the rested meat on the base and drizzle the sauce with the back of a spoon.

Touch the center of the plate with the back of your finger or check its temperature with a thermometer.

Carry the plate level to the table with two hands, holding it by the outside edge.