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Lilian Bonnefoi - Hôtel du Cap Eden Roc

Grand crû équatorien par Yann Couvreur

Feuillantine au chocolat salée-fumée

Bec sucré parigot

blogs.lexpress.fr

plated chocolate desserts | Mango Chocolate Bar!!! | Flickr - Photo Sharing! | Plated desserts

Emma Bengtsson, the pastry chef at Michelin-starred Aquavit – a pioneer of Nordic cuisine since first opening in 1987 – was recently nominated for Food Wine magazine’s The People’s Best New Pastry Chef award.

NYC – Pastry Chef Emma Bengtson of Restaurant Aquavit

honestcooking.com

Lemon and blueberry revisited - another stunning creation from James Stapley's local dinner series at Whare Kea Lodge Chalet #NewZealand

Yuzu bar, coconut Whipped Cremeux , basil syrup, citrus meringue, coconut sorbet for my next book !! by Pastry Chef Antonio Bachour, via Flickr

Vanilla-poached Rhubarb, Greek Yogurt, Acacia, Honey, and Lemon-Thyme Sorbet

The Ritz , London POACHED PEACH , NOUGATINE PARFAIT AND RASPBERRIES.

truffles | Cumbriafoodie

cumbriafoodie.wordpress.com

90plus.com - The World's Best Restaurants: Sepia - Sydney - Australia

Sepia | 90plus Restaurants - The world's best restaurants

90plus.com

Chef Antonio Fekete... L'art de dresser et présenter une assiette comme un chef de la gastronomie... visionsgourmandes... www.facebook.com/... . Photo à aimer et à partager ! ;) #gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire

Dulcey Passion Fruit by Antonio Bachour

Chocolate Smores from Executive Pastry Chef Deden Putra of The Peninsula New York

Dinner | Quay Restaurant - Sydney Australia. Experience Culinary Perfection.

Framboise Tulameen - Chef Yann Couvreur

Executive Pastry Chef Bryce Caron of Custom House - Chicago, IL

Current menus at the Gourmet Restaurant Ikarus - Hangar-7

Current menus at the Gourmet Restaurant Ikarus - Hangar-7

hangar-7.com

Bavarois de poires sur dacquoise noix, caramel et nougatine de noix

Grand Cru Equatorien - Chef Yann Couvreur

"Promenade en forêt" réalisé par Yann Menguy lors du cours Autour des tartes contemporaines à la Michalak Masterclass