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Pandan Saku Crab broth - by chef Wuttisak on IG #gastronomy #plating

Executive Chef Noriyuki Hamada of Bleston Court Yukawatan

A dish from 2 of the most exciting and promising rising stars in the London and global scene @lowejames and @its_isaac from the times of Ten Bells. Roast Mallard, red cabbage and elderberries #london #shoreditch #fourmagazine #food #foodie #foodporn #foodart #foodgasm #michelin #autumn

Needlefish and purple artichoke barigoule by chef André Chiang of ANDRE. ©…

Witloff, Sesame, Smoked Paprika & Parmasean Crumb, Hazelnut Spread, Beet Get w/ Herbs & Flowers by Josh Retzer (joshretzz) on IG #plating #gastronomy

Vegetales con volumen. Caldo añadido al final

Yet another great dish from restaurant INK in London, United Kingdom. Led by chef Martyn Meid, the restaurant have once again captured our interest with this gorgeous dish! Textures of sea bass & pickled cabbage @inkrestaurant #gastroart

Cheesecake with raspberry vinegar snow, black raspberries, golden raspberries, red raspberries, gooseberries, red currants, white currants, blueberries, and fraise de bois (wild strawberries) with ice cream by chef Daniel Humm of Eleven Madison Park, NYC. © Francesco Tonelli - See more at:

Deconstructed bamboo shoot salad "soup-nor-mai" with young bamboo shoot, red shallot, lemongrass, coriander, crushed roasted gluttonous rice, "bai-ya-nang gel" by @royalebrat #TheArtOfPlating

“You must be local to become universal“ – the crew of Catalan restaurant Can Fabes abides by their maxim. When Santi Santamaria founded Can Fabes in 1981 he aimed to celebrate his love for the Catalan food and its people by creating edible masterpieces. Using only traditional and local ingredients and adapting them to Nouvelle Cuisine, Santamaria was the first Catalan chef to receive Michelin’s highest accolade, three stars