Visions Gourmandes | Flickr - Photo Sharing!

Visions Gourmandes | Flickr - Photo Sharing!

Carpaccio de Saint-Jacques mariné au citron vert avec sa gelée de champignon de Paris

Carpaccio de Saint-Jacques mariné au citron vert avec sa gelée de champignon de Paris

#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at: http://theartofplating.com/editorial/kei-kobayashi-picasso-in-the-kitchen/#sthash.va2HUoOQ.dpuf

#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at: http://theartofplating.com/editorial/kei-kobayashi-picasso-in-the-kitchen/#sthash.va2HUoOQ.dpuf

"Carrots" with salmon mousse! Crispy wafer cones are filled with a goat cheese salmon mousse and topped with a sprig of dill

Adorable appetizer for Easter brunch

"Carrots" with salmon mousse! Crispy wafer cones are filled with a goat cheese salmon mousse and topped with a sprig of dill

Make this easy to prepare smoked salmon terrine recipe as a starter to serve at a dinner party.

Individual smoked salmon terrines

Make this easy to prepare smoked salmon terrine recipe as a starter to serve at a dinner party.

Cucumber Seed Risotto by chef Christopher Kostow

Art-of-Plating-1-cucumber-risotto-white2

Cucumber Seed Risotto by chef Christopher Kostow

Les gourmandises d'Isa: MINI-TERRINES D'ASPERGES À LA TRUITE FUMÉE

Les gourmandises d'Isa: MINI-TERRINES D'ASPERGES À LA TRUITE FUMÉE

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

The Art of Plating: Where Food and Design Meet

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

Relais & Chateaux -Few women have managed to make a name for themselves amongst the culinary elite. Anne-Sophie Pic has pulled off an even greater feat: the daughter of the Grand Chef Jacques Pic is known by her first name alone. The “Générations Pic” menu is a tribute to three generations of Pic family Grands Chefs. Maison Pic, Valence, FRANCE #relaischateaux #gastronomy

Relais & Chateaux -Few women have managed to make a name for themselves amongst the culinary elite. Anne-Sophie Pic has pulled off an even greater feat: the daughter of the Grand Chef Jacques Pic is known by her first name alone. The “Générations Pic” menu is a tribute to three generations of Pic family Grands Chefs. Maison Pic, Valence, FRANCE #relaischateaux #gastronomy

Scallop tartare, dill, chervil and confit lemon recipe :: Gourmet Traveller

Scallop tartare, dill, chervil and confit lemon recipe :: Gourmet Traveller

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