Explore Ceramic Sculptures, Handmade Ceramic, and more!

To please the palate, chef Dominique Crenn first captivates the eye

The Art of the Meal

Pottery Dish – Ceramic Sculpture - “Walk in the Forest” – Handmade Ceramic Art – Wheel Thrown Stoneware – Unique Pottery - Ready to Ship

© Signe Birck. Dish by chef Ronny Emborg in The Wizard's Cookbook. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

Airy meringue with rapeseed oil yellow beetroot sorbet & red oxalis. Incredible dish by Photo by by gastroart

The Most Visually Exciting Dishes in America -- Grub Street

The Sea (Atelier Crenn, San Francisco) - In a ceramic dish specially designed for seaside memories sits a coconut ash sorbet, bubbles of sake, and blue-algae-tinged coconut-water shavings.

Wuttisak Wuttiamporn - L'art de dresser et présenter une assiette comme un chef de la gastronomie... > http://visionsgourmandes.com >

Wuttisak Wuttiamporn - L'art de dresser et présenter une assiette comme un chef de la gastronomie... > http://visionsgourmandes.com >

Une création d'Arnaud Donckele Chef du restaurant la Vague d'Or . Retrouvez l’intégralité de l’article sur ce restaurant sur notre blog

In celebration of Cheval Blanc St-Barth Isle de France FOUR catches up with the celebrated head chef of La Vague d'Or in Saint-Tropez on the French Riviera,

Mondrian Cake (pastel rayado)                                                                                                                                                                                 More

Mondrian Cake (pastel rayado) (La Receta de la Felicidad)

Relais & Chateaux - On the river Danube, just one hour from Vienna, Krems is a historic town at the crossroads of the old routes linking the Alps, the Carpathians and the Sudetes. Mörwald «Kloster Und» - AUSTRIA #relaischateaux #cook.

Relais & Chateaux - On the river Danube, just one hour from Vienna, Krems is a historic town at the crossroads of the old routes linking the Alps, the Carpathians and the Sudetes.

Bowl-shaped dessert made ​​with chocolate and cotton candy. To eat just use the hammer that accompanies the dish. A design by Stéphane Bureaux

Man, would be so cool to make this, but it's just a photo for inspiration. Bowl-shaped dessert made ​​with chocolate and cotton candy. To eat just use the hammer that accompanies the dish. A design by Stéphane Bureaux

The Quenelle: Chocolate Sphere, Flexible Chocolate Ganache, Devil's Food Cake Shards and Crumbs, Chocolate Nest

Francisco Migoya - Chocolate Sphere, Flexible Chocolate Ganache, Devil's Food Cake Shards and Crumbs, Chocolate Nest

Too many steps and rules for eating but a fun April Fools recipe, Edible Stones Recipe at Epicurious.com

Edible Stones

Edible Stones (potatoes covered in edible clay) from Mugaritz Chef Andoni Luis Aduriz

Duck liver pâté at Atelier Crenn #plating #gourmet #foodart

See 10 “Recipes” from the Most Surreal Cookbook of the Year

A look at the fairy-tale food of Atelier Crenn: Metamorphosis of Taste.

From Dominique Crenn's 'Metamorphosis of Taste'.

Eater on

Peek Inside Dominique Crenn's Beautiful 'Atelier Crenn: Metamorphosis of Taste'

Coconut pannacotta, coconut snow, strawberries, raspberries, blueberries, and beet bubbles (inspired from mugaritz bubbles)

“Foodstar Nick Pitt ( shared a new image via Foodstarz PLUS /// Coconut Panna Cotta with Coconut Snow, Berries and Beet Bubbles

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