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Food-art par Brittany Powell

Food-art par Brittany Powell

“Sandwich Artist”, sandwiches by Brittany Powell as part of her Low-Commitment Projects with Tae Kitakata. I love the idea of quick art projects, and this Mondrian sandwich is superb.

Cocktail de poire Williams du Valais parfumée à l’Absinthe du Val de Travers - Benoît Violier Brigitte & Benoit Chefs d’orchestre du restaurant de Crissier Suisse

Chef Benoit Violier, whose Swiss restaurant was crowned the Best in the World last month, has been found dead in an apparent suicide. Restaurant De L& De Ville.

Snails escargot a glass of champagne and I'm good to go @Chef Robin White #chatterworks

Snails escargot a glass of champagne and I'm good to go Singh Dent Robin White

Orbe

Orbe

oursin au caviar

Tetsuya Wakuda's Marinated Botan Shrimp with Sea Urchin and Caviar at Waku Ghin, Singapore.

L'art dans vos assiettes. Venez dresser et shooter comme un chef !

Scandinavian Cuisine Take NYC By Storm. Photo from Atera, Matthew Lightner’s Scandinavian restaurant in Tribeca

Auberge Frankenbourg, in La Vancelle (France) - More on : www.gastronomie-tv.com

Auberge Frankenbourg, in La Vancelle (France) - More on : www.gastronomie-tv.com

David Toutain

David Toutain, délicieuse expérience

The 50 Best Restaurants in Paris - Condé Nast Traveler--"Restaurant David Toutin"

NO RECIPE, JUST INTERESTING...Molecular Gastronomy - Where Science Meets Cuisine.     Let me introduce you to steak accompanied by beetroot froth, to olive alginate and caviar-capped chocolate. Would you like to see the unboiling of an egg?    Molecular gastronomy is rife with unfamiliar words, ingredients, equipment, cooking processes, and food combinations. It's a fascinating world.

Molecular Gastronomy - Where Science Meets Cuisine

Pepper Crusted Strip Steak with Chocolate Salt, Beetroot Risotto, and Beetroot Foam

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