Explore Norwegian Cuisine, Food Plating, and more!

Chef Martyn Meid - The Dock, London - Asparagus dish

Chef Martyn Meid - The Dock, London - Asparagus dish BIG LOVE to the plating and the primary ingredient.especially in the early spring time here in Ontario. Some of the best grows in Ontario!

Canape: Aji escabeche at Meadowood’s 12 Days of Christmas, Day 10: David Toutain of Agapé Substance in Paris

Meadowood’s 12 Days of Christmas, Day 10: David Toutain of Agapé Substance in Paris

Canape: Aji escabeche at Meadowood’s 12 Days of Christmas, Day David Toutain of Agapé Substance in Paris

The Sensory Kitchen : Ronny Emborg | Trendland: Design Blog & Trend Magazine

The Sensory Kitchen : Ronny Emborg

The Sensory Kitchen : Ronny Emborg | Trendland: Design Blog & Trend Magazine

The Art of Plating – gorgeous gastronomy

The Art of Plating – gorgeous gastronomy

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

Roasted and shaved beets with peanuts, blue cheese, avocado, mustard greens, and dill by chef Lee Wolen of Boka. © Galdones Photography - See more at: http://theartofplating.com/editorial/destination-guide-chicago-restaurants/#sthash.klilQYst.dpuf

Chef Lee Wolen in Chicago Roasted and shaved beets with peanuts, blue cheese, avocado, mustard greens, and dill by chef Lee Wolen of Boka.

Amazing lobster dish from Swiss based 2 Michelin starred chef Rico Zandonella…

Amazing lobster dish from Swiss based 2 Michelin starred chef Rico Zandonella

Party Food Presentation - Appetizers - Food Presentation - Food Styling - Food Plating - Gourmet Food - place a protein in the middle

Pate de Volaille au Cointreau

Pate de Volaille au Cointreau - Chef's Pencil Recipe By Robert Molines

…in 4 Gängen: Hirsch | Speck | Birne | Sellerie

...in 4 Gängen: Hirsch

Swiss chard ravioli stuffed with prawns / garbanzo

Swiss chard ravioli stuffed with prawns / garbanzo

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