Restaurant Plates

Collection by Dora L

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Dora L
Liking the look of black flatware. Liking the look of black flatware. Food Design, Dark Food Photography, Photography Ideas, Black Food, Culinary Arts, Food Presentation, Food Plating, Food Styling, Food Art

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Beef fillet, fondant potato, cauliflower, charred onion puree and rapini Fondant Potatoes, Food Plating Techniques, Food Wishes, Star Food, Food Design, Design Cars, Gourmet Recipes, Gourmet Desserts, Plated Desserts

Oli Harding on Instagram: “Beef fillet, fondant potato, cauliflower, charred onion puree and rapini #food #lunch #mercurimontreal #meat #culinarychefsportal…”

1,424 Likes, 18 Comments - Oli Harding (@oli_harding) on Instagram: “Beef fillet, fondant potato, cauliflower, charred onion puree and rapini #food #lunch…”

Sous vide fillet of beef, pomme anna and mushroom purée Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac. Beef Fillet Recipes, Beef Recipes, Sirloin Recipes, Beef Sirloin, Kabob Recipes, Fondue Recipes, Beef Meals, Gourmet Recipes, Cooking Recipes

Sous Vide Fillet of Beef Recipe - Great British Chefs

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

Ste Maxime Menthe et Chocolat Weight Watcher Desserts, Mini Desserts, Plated Desserts, Dessert Mousse, Modernist Cuisine, Chefs, Modern Food, Low Carb Dessert, Cupcakes

Chef Geoffrey Poësson - Restaurant La Badiane Ste Maxime Menthe et chocolat dans l'esprit d'un sous bois...

Blackberry Caviar, Coconut Mousse, Coconut Crumb, Coconut Yolk and Blackberry Puree. Coconut Mousse, Beaux Desserts, French Desserts, Modernist Cuisine, Molecular Gastronomy, Culinary Arts, Plated Desserts, Creative Food, Food Presentation

FOTA - La Pêche Fraîche

CHIAROSCURO blackberry caviar, coconut mousse, coconut crumb, coconut yolk, blackberry puree Hi! To any newcomers, welcome to my blog, and welcome to my project for UChicago’s spring Festival of the Arts! (I’ll post more explaining this post-presentation, for all you laypeople.) ////// Okay! SO Hi! Yes! Presentation went off without a hitch. \\\\\\ I gaveRead more

Alinea, Chicago best restaurant in the world. Chicago is my favourite place to run away from home, and this restaurant has been on my list for awhile. Chefs, Molecular Gastronomy, Culinary Arts, Restaurant Recipes, Creative Food, Food Presentation, Food Design, Food Plating, Food Art

Alinéa : un grand terrain de jeux !

Alinea, Chicago 7th best restaurant in the world

Heinrich Schneider's stunning ice cream recipe might look more like an alien landscape than an Italian dessert, but rest assured this sophisticated dish delivers formidably on flavour, too. Milk skin adds soft texture, while the combination of birch ice c Dinner Party Menu, Italian Chef, Black Food, Italian Desserts, Molecular Gastronomy, Food Plating, Plating Ideas, Ice Cream Recipes, Plated Desserts

Birch Ice Cream Recipe - Great Italian Chefs

Heinrich Schneider's stunning ice cream recipe might look more like an alien landscape than an Italian dessert, but rest assured this sophisticated dish delivers formidably on flavour, too. Milk skin adds soft texture, while the combination of birch ice cream, black bean pesto sweetened with honey and plum seed oil and a smooth disc of spiced sesame cream results in a striking colour palette for a memorable end to a dinner party menu.

French cuisine is synonymous with refinement and elegance French,France,romantic,art Michelin Food, Modernist Cuisine, Chefs, Black Food, Molecular Gastronomy, Culinary Arts, Creative Food, Food Presentation, Food Design

World’s Finest Food Plating on Instagram: “"Minimalist Art Plating" Black ink risotto with mozzarella and fried black spaghetti by @royalebrat #GourmetArtistry”

3,611 Likes, 33 Comments - World’s Finest Food Plating (@gourmetartistry) on Instagram: “"Minimalist Art Plating" Black ink risotto with mozzarella and fried black spaghetti by @royalebrat…”

Pear ice cream with black tea. By Nordic Chef Ronny Emborg / food design - design culianire. Denmark Food, Denmark House, Foodblogger, Molecular Gastronomy, Culinary Arts, Plated Desserts, Gourmet Desserts, Food Design, Kitchen

SHAPE OF CONTENT

SHAPE OF CONTENT — is a Los Angeles based design and development studio, founded in 2010. With an integrative and ever-evolving approach, we serve as a visual thought leader for innovative fashion, film, technology, and lifestyle brands. We shape your ideas into experiences.