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Creme Anglaise by Mark Greenaway

Creme Anglaise by Mark Greenaway

Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant

Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant

The March issue of Gourmet had a little recipe for steak béarnaise, with fried matchstick potatoes. It was kinda tucked in the middle, among all the other interesting French rustic meals hither and yon. How classic can you get? Meat and béarnaise, with fried potatoes. Steak frites with a twist.

It was kinda tucked in the middle, among all the other interesting French rustic meals hither and yon. How classic can you get? Meat and béarnaise, with fried potatoes. Steak frites with a twist.

Románticas Bellezas.

The SPRING FLOWER POT: LAVENDER custard, bee pollen crumble, rhubarb and edible flowers. By Ulterior Epicure we can do this type of thing in little terra cotta pots with fancy tops

Apple Juice Caviar created through the magic of molecular gastronomy. Had a culinary speaker do this w/ mt. dew - food science class

Apple Juice Caviar created through the magic of molecular gastronomy. Had a culinary speaker do this w/ mt.

Coconut Milk Panna Cotta, Hibiscus Caviar, Mango, Micro Cilantro, Kiwi, Kiwi Sorbet, and Pulled Sugar-Hibiscus Tuile

Milk Panna Hibiscus Mango, Cilantro, Kiwi Sorbet, and Sugar-Hibiscus - 27 Positively Pastries to .

Crab-Stuffed Sole Paupiettes with Sauce Vin Blanc

This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.

Lobster dish | Iñaki Aizpitarte. This is the dish he did for us at Cook it Raw 2 in the Collio. The dark smear on the left is puréed raw liver with grated pistachio clinging to it. Brilliant!

Super natural: A reverence for raw produce and simple cooking

Gnocchi with charred corn, fried sage, pumpkin paper, tarragon flowers, saffron foam & pumpkin saffron sauce. Uploaded by @royalebrat #gastroart

Food Plating - Gnocchi with charred corn, fried sage, pumpkin paper, tarragon flowers, saffron foam & pumpkin saffron sauce.

Duck breast, pink peppercorns pickled grapes, beetroot powder and purée, and 15 year balsamic honey reduction // Poultry course | TheArtOfPlating, on Instagram

Duck breast, pink peppercorns pickled grapes, beetroot powder and purée, and 15 year balsamic honey reduction // Poultry course | TheArtOfPlating, on Instagram

Passion Flower - hot cream is poured in the bowl which melts the white chocolate petals and they open up! Spectacular! Dessert by Darren Purchase as seen on Masterchef Australia's elimination challenge 6/7/15

Passion Flower - hot cream is poured in the bowl which melts the white chocolate petals and they open up! Dessert by Darren Purchase as seen on Masterchef Australia's elimination challenge

#food plating #asparagus

Asparagus & soft poached egg from Phil's Kitchen - gorgeous photography gorgeous food!

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