Pinterest

Explore Crown Jewels, Imagination, and more!

GAZPACHO CHARENTAIS MELON Caramelized tomatoes and a basil panna cotta with a sorbet of verjus l Arola Restaurant | W Paris - Opéra

GAZPACHO CHARENTAIS MELON Caramelized tomatoes and a basil panna cotta with a sorbet of verjus l Arola Restaurant | W Paris - Opéra

Gallery Restaurant Charlotte NC Fresh Seasonal Salad Selections www.gallery-restaurant.com

Visit Gallery Restaurant in Charlotte for an upscale new American dining for breakfast, lunch, brunch and dinner.

Spring Duck Egg  Canlis, Seattle  Having recently hired chef Brady Williams from Roberta’s and Blanca in Brooklyn, the kitchen at Seattle's venerated Canlis is in the midst of a transition. But in the meantime, executive sous chef Mario Hevia created this ravishing duck-egg showcase, balancing the richness of the egg (which reveals its runny, golden yolk when pierced with a fork) with a bevy of spring produce and briny seaweed.

Spring Duck Egg - Canlis, Seattle - Having recently hired chef Brady Williams…

Heston Blumenthal - amazing chef, amazing mind

Fat Duck food poisoning: Heston Blumenthal will face no action

Lamb "Sous Vide" @ Thomas Keller's 'The French Laundry' - Napa Valley -

Lamb "Sous Vide" @ Thomas Keller's 'The French Laundry' - Napa Valley - Rib Eye of Elysian Fields Farm Lamb - Green Pistachio, Black Trumpet "Duxelle," Apricot, Salsify, Cilantro and Curry-Scented "Jus"

Ich hasse mich schon jetzt für jedes Eselsohr, jede noch so kleine Ecke oder Makel, die ich diesem Buch einmal aus Unachtsamkeit antun werde. Ganz sicher werde ich damit auch nicht an den Herd gehen um munter aus dem Buch zu kochen. Es werden also die Stoffhandschuhe gezückt...

„Quay - natured based cuisine" - Peter Gilmore

Crabmeat “mille-feuille” layered with tomato, avocado and green apple, by Joel Robuchon #Mashpotato

Crabmeat “mille-feuille” layered with tomato, avocado and green apple, by Joel Robuchon

Sunchokes with Watercress by EMP Daniel Humm -NYC

Fine Dining Lovers celebrates the 50 Best Restaurants 2014 taking a look at inspirational dishes and created a gallery of food pictures from some of the.

Green Tea Lava Cake | Spot Dessert Bar #chocolate #plating #presentation

An Extraordinary Dessert: Green Tea Lava at Spot Dessert Bar - The cake’s exterior is layered in rich dark chocolate, while a mix of green tea chocolate lava melts inside, topped with a side of fresh green tea ice cream.

BEET. Singular dessert by Jordi Roca, pastry chef at Celler de Can Roca (Girona, Catalonia) beet purée,  blown sugar distilled earth and citric acid.

Beet

El Celler de Can Roca is one of the best restaurants in Catalonia located in Girona, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals.

<3 <3 <3 winter food....  Recept: Erwtensoep van Oma on Etsy

Read here how to make the traditional dutch Winter Erwtensoep - (in Dutch) O'Neill and Klein-Elvin.