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Alexis Vergnory sur Instagram : ✨Cochon, rhubarbe, poivre Timut

Alexis Vergnory sur Instagram : ✨Cochon, rhubarbe, poivre Timut

Alexandre Gauthier | FOUR Magazine

For the month of March fine-dining chef-extraordinaire, Alexandre Gauthier is the guest chef at Restaurant Ikarus. Bringing his gourmet French

Duck foie gras from "les landes" roasted with sarawak pepper steamed rhubarb, strawberries from the garden with elderberry juice@ Le Cinq

Foie Gras by Eric Briffard @ Le Cinq. I have to admit when I had this I was in orgasmic heaven -

Bocuse d'Or Europe 2014

Plate Design, Food Design, Plate Presentation, Molecular Gastronomy, Luxury Food, Food Plating, Culinary Arts, Food Styling, Food Art

Bocuse d'Or Europe 2014

Fish Plate, Plate Design, Food Design, Molecular Gastronomy, Food Plating, Plate Presentation, Culinary Arts, Perfect Food, Creative Food

Dried potato, almond, and parsley by chef Matt Orlando of Amass, Copenhagen. ©️️ Dylan + Jeni - See more at: http://theartofplating.com/editorial/dylan-jeni-seeing-the-world-as-two/#sthash.j3A6zb8j.dpuf

Dried potato, almond, and parsley by chef Matt Orlando of Amass, Copenhagen. © Dylan + Jeni The Art of Plating

Bocuse d'Or Europe 2014

Peter Aesaert , Niels Dedier and their coach Patrick Spiessens. The fishplate of the Belgian Bocuse d'Or team

a Michelin kitchen 1 autor  unknow-Food art.

RADIO Copenhagen is a stunning display of minimalistic Scandinavian design while its Noma inspired food is strongly connected to the landscapes and people.

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