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TENDENZE ITALIANE - La terra e l’acqua di Yoji Tokuyoshi, Reporter Gourmet

La terra e l’acqua di Yoji Tokuyoshi - Reporter Gourmet

squisitoO!: TFP 2011 - 3ème épisode: Kobe Desramaults, Alexande Gauthier, JM Alija et...le très brillant, Sang Hoon Degeimbre!

Squid from the Korean-Spanish duo Sang Hoon Degeimbre and Josean Martinez Alija

"Pork Belly, Shaved Squid, Caramelized Apple Puree, Dill and Zest Oil w/ squid Pearls. by Josh Retzer (joshretzz) on IG #plating #presentation

"Pork Belly, Shaved Squid, Caramelized Apple Puree, Dill and Zest Oil w/ squid Pearls. by Josh Retzer (joshretzz) on IG

Salmon Wasabi Soy

Salmon Wasabi Soy

David Vidal

Parmesan Arancini Cauliflower Basil Red Pepper and Black Olive by

@theprivatepass.

@theprivatepass.

_“Come il Cacciucco”: pesce di fondale, crostacei e molluschi cotti e crudi_ La Magnolia dell’Hotel Byron – Forte dei Marmi (LU) – Chef Cristoforo Trapani

_“Come il Cacciucco”: pesce di fondale, crostacei e molluschi cotti e crudi_ La Magnolia dell’Hotel Byron – Forte dei Marmi (LU) – Chef Cristoforo Trapani

Uploaded from @connoisseurmagazine a dish from Eero Vottonen. Baby roots with burnd goat cheese soup of ramson and whey. by scandinavian_chefs

Ramson soup with baby roots, burned goat cheese & whey. Dish uploaded by

_Provocazione dell’orto e il crudo di mare_ Lunasia del Green Park Resort – Calambrone (PI) – Chef Luca Landi

_Provocazione dell’orto e il crudo di mare_ Lunasia del Green Park Resort – Calambrone (PI) – Chef Luca Landi

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