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Explora Delicadeza, Gastronomia Molecular e outros!

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

Executive Chef Noriyuki Hamada of Bleston Court Yukawatan

Octopus and fennel by chef Mark Best of Marque Restaurant from Australia #TheArtOfPlating

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

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck by chef Simon Hulstone of The Elephant restaurant from Torquay,UK #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

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

Rice noodles by chef Wuttisak on IG #presentation #plating

Vegetales con volumen. Caldo añadido al final