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Figues de Solliès en chaud froid, sablé ras al-hanout aux zestes d’orange, yaourt battu au chocolat blanc

Figues de Solliès en chaud froid, sablé ras al-hanout aux zestes d’orange, yaourt battu au chocolat blanc

Gastronomía Molecular.

Gastronomía Molecular.

food art

food art

Quail Galantine Technically this dish looks impossible for me to achieve, but it is one of the most beautiful plates of food I have EVER seen ❤️

Quail Galantine Technically this dish looks impossible for me to achieve, but it is one of the most beautiful plates of food I have EVER seen ❤️

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/p480x480/1448_10151315437837427_1388040378_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/p480x480/1448_10151315437837427_1388040378_n.jpg

by Massimiliano Alajmo www.calandre.com

by Massimiliano Alajmo www.calandre.com

petits fours

petits fours

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Dessert plating

Dessert plating

Ravioli au foie gras, anguille fumée et consommé de canard. Yves Mattagne. www.culinariasquare.com

Ravioli au foie gras, anguille fumée et consommé de canard. Yves Mattagne. www.culinariasquare.com

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