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Relais Chateaux - The cuisine is modern but still keeps faith with traditional produce, in particular vegetables from the Rhone valley. Patrick Henriroux #relaischateaux #gastronomy

Relais & Chateaux - The cuisine is modern but still keeps faith with traditional produce, in particular vegetables from the Rhone valley.

Gourmet food look at design i can do something like this with an  clear  liner that they can eat.  or do in a thin can and push it out and put on top french fried onion rings like i had at ruth chris dressing is put on the chopped salad and pressed into the can let it set up then push it on to the plate

Stacked Salad: learn how to make a salad special by using a simple plating…

Regardez cette photo Instagram de @jazminycanela • 489 J’aime

This dish got the name "Salmon" and was made by

salmon appetizer

So good, remove te Brioche Croûton and perfect keto ap! - Marinated Salmon Tartare I Dill Whipped Créme Fraîche I Frozen Mustard Pearls I Sieved Egg I Brioche Crouton I The Bocuse Restaurant I The Culinary Institute of America

10571970_799719946725810_3068563091343960374_o.jpg 639×960 pixels

Courgette flowers wrapped around lobster

Sbraga, Philadelphia. $49 prix fixe with foie gras soup, lamb chips, sauteed pears.

Sbraga: 440 South Broad Street, --- one of the BEST meals we've had in Philly, a must to return to!

This is a very impressive looking crab appetizer and your guests will love the combination of flavors. You can use fresh crab pieces or cann...

This is a very impressive looking crab appetizer and your guests will love the combination of flavors. You can use fresh crab pieces or cann.

Not a foodie photography person, me, but this is ugly and nice at the same time.

OR - tataki de thon

La ratatouille revisitée | cuisine, gastronomique, recette. Plus de nouveautés sur http://www.bocadolobo.com/en/inspiration-and-ideas/

Well this is Ratatouille like i've never seen it!

●❥ʜᴀᴅᴀᴄᴀʀᴏʟɪɴᴀ❥●

Grand Hôtel de Cala Rossa & Spa, Boutique Hotel and Starred gourmet restaurant on the seafront 1 star Porto-Vecchio – Relais & Châteaux

ผลการค้นหารูปภาพสำหรับ อาหารไทย ฟิวชั่น

ผลการค้นหารูปภาพสำหรับ อาหารไทย ฟิวชั่น

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, micro arugula, and micro purple radish

This picture achieves unity through repetition with the all of the ropes going from the city to the ground.

Horizon Matte Painting - Reminds me of a book I once read called, & in Flight& sci-fi, flying city, retro-futuristic, science fiction

Украшенния блюд | Фотографии и советы на Постиле

Ideed

fajne pomysły na podanie - brak przepisów This is amazing.

The art of food.sushi a la moderne

The art of food.....sushi a la moderne
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