#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, molecular gastronomy, presentation
Stout Cake, Blackberry Coulis and Purée and Stout Chantilly Quenelle
Carrot in textures. #chefsofinstagram
Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark
Crazy Mad Culinary
White chocolate mousse with prosecco and raspberry by chefs Paulo Airaudo and Francesco Gasbarro of La Bottega. © Alex Teuscher - See more at: http://theartofplating.com/editorial/chefs-paulo-francesco-of-la-bottega-on-quality-and-simplicity/#sthash.Nx2659k7.dpuf
foodartchefs: By @chef_yankavi "Filet mignon covered with nuts red beet juice reduction..."
| culinary wizardry
This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This is a great molecular gastronomy project!
Passion Fruit “Tart,” Sesame, Argan Oil, and Meringue from Chef Alex Stupak of wd~50 – New York, NY
The Culinary L@b DAILY
Caprese Stuffed Garlic Butter Portobellos...
Blueberry, pistachio, chocolate & violet. Great dessert uploaded by @chefgustavsson #gastroart
Best Part of Dinner