Explore Aquafaba, Molecular Gastronomy, and more!

Close up: orange aquafaba meringue|cardamom-beet icecream|beet beer syrup|beer foam|fennel blossom by @purely_rose Want your work to get featured as well? Simply tag your best plating pictures with #armyofchefs ------------------------ #foodart #foodpic #foodphoto #foodphotography #hipsterfoodofficial #foodphotographer #goodlife #chef #delicious #instafood #instagourmet #gourmet #theartofplating #gastronomy #foodporn #foodism #foodgasm #plating #f52grams #vsco_food #photooftheday…

Orange aquafaba meringue, cardamom-beet ice cream, beet beer syrup, beer foam &fennel blossom by

La-table-d-eugene-plat-3-restaurant-balade-gourmand-montmartre-paris-cadran-hotel-blog

Lovely -- Located in Montmartre, Geoffroy Maillard's restaurant, La Table d'Eugène, will please every gourmet in Paris!

See 10 “Recipes” from the Most Surreal Cookbook of the Year | Vanity Fair #plating #presentation

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

Salad - Served at the end of the savory portion of the tasting menu at Atelier Crenn, this “salad,” a vinegar meringue dressed with greens (instead of the other way around) is “a bit disorienting,” writes Crenn.

Fredrik-berselius-Aska-photo-Signe-Birck-5 #plating #presentation

FREDRIK BERSELIUS

FREDRIK BERSELIUS (Chef): I wanted to study architecture and design, but the creative possibilities of working with food grew on me very quickly.

Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache #plating #presentation

A different way to use meringue/fluff/etc, use as the plate decoration and toast on the plate - Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache

White Miso Black Cod-w/ pickled daikon, kale nests and miso aioli | www.feastingathome.com

White Miso Black Cod

Pemaquid oyster, onion thyme cream, prime Osetra caviar.

Because the weekend is meant for spending time by the sea. Oyster, onion thyme cream, pickled red onion, and osetra caviar by

© 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

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