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OCTOPUS | honey chilli glaze, carbonated tomatillo, giant tiger grouper skins, kimchi ikura

OCTOPUS | honey chilli glaze, carbonated tomatillo, giant tiger grouper skins, kimchi ikura

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

ROASTED DUCK BREAST | heirloom parsnips, raisin mostarda & lentils

ROASTED DUCK BREAST | heirloom parsnips, raisin mostarda & lentils

Turbot , mussle, truffle mariniere foam - The ChefsTalk Project

Turbot , mussle, truffle mariniere foam - The ChefsTalk Project

RAZOR CLAM | Bordeaux, South France  burnt garlic & apple brandy, marinated seaweed

RAZOR CLAM | Bordeaux, South France burnt garlic & apple brandy, marinated seaweed

White Peach Cake  BASE: Hazelnut Biscuit BODY: White Peach Mousse with Tonka Bean  TOP: Creme Calamansi GARNISH: Aero Ginger Flower Valrhona Caramelia, Beet Paper, Milk Crumbs, Dehydrated Pomegranate Yogurt COATING: Red Velvet Spray

White Peach Cake BASE: Hazelnut Biscuit BODY: White Peach Mousse with Tonka Bean TOP: Creme Calamansi GARNISH: Aero Ginger Flower Valrhona Caramelia, Beet Paper, Milk Crumbs, Dehydrated Pomegranate Yogurt COATING: Red Velvet Spray

Duck - The ChefsTalk Project

Duck - The ChefsTalk Project

CHILLED CAPPELLINI | summer truffle | sea urchin | caviar

CHILLED CAPPELLINI | summer truffle | sea urchin | caviar

Thomas Trillion - Royal - Chocolate biscuit base with layers of yellow fruit compote, cocoa gelee and creamy caramel.

Thomas Trillion - Royal - Chocolate biscuit base with layers of yellow fruit compote, cocoa gelee and creamy caramel.

L'art dans vos assiettes. Venez dresser et shooter comme un chef !

L'art dans vos assiettes. Venez dresser et shooter comme un chef !

Octopus with white asparagus

Octopus with white asparagus

ZEN | P-125 coeur de guanaja 80%-passion fruit, mirabelle plum, burnt coconut-kaffir, yuzu

ZEN | P-125 coeur de guanaja 80%-passion fruit, mirabelle plum, burnt coconut-kaffir, yuzu

Duck breast with raspberry coulis

Duck breast with raspberry coulis

SMOKED DUCK BREAST | cherry blossom red velvet | truffle parfait | honeyed figs

SMOKED DUCK BREAST | cherry blossom red velvet | truffle parfait | honeyed figs

terrine

terrine

colors food

colors food