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Blogger Lola says this is created by chefs Sang Hoon Degeimbre and Josean Martinez Alija at The Flemish Primitives 2011. Anchovies, shells, micro-herbs, and beets in place of tuna. The red cabbage jus is served blue, then with the addition of vinegar turns red—like a blue sea turning red. A statement on the overfishing of tuna. #finedining
Collection de tomates by Chef Briffard @ Le Cinq
Signe Birck is a New York City based Danish food photographer specializes primarily in restaurant photography, working with top-Chefs and Michelin starred restaurants all over the US and Europe.
Lobster by Chef Briffard @ Le Cinq
An Inside Look at Charlie Trotter's
Merveilleux Tea-time au Burgundy
Hôtel Le Burgundy à Paris
Here's the completed dish! Scallop sashimi, salmon roe, pickled daikon radish, red radish, green…