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Redzepi

Rene Redzepi on

Dessert of wild pea flowers & frozen chamomile - sweet broth of a la minute juiced peas

Rouleau de Truite de mer langoustine et asperges

Sea trout rolls with prawns and asparagus. A recipe from Charles Tjessem - Bocuse d'Or 2003 Ingredients for 4 people .

Alinea restaurant in Chicago, owned and operated by Grant Achatz #MolecularGastronomy

Alinea restaurant in Chicago, owned and operated by Grant Achatz Molecular Gastronomy

by Van Damme, photo © David De Vleeschauwer

Life can be sweet, especially if you live in Antwerp and you swing by restaurant Het Gebaar owned by top-patissier Roger Van Damme.

"Into the Vegetable Garden", le plat signature du chef californien David Kinch.

At Manresa, David Kinch’s gargoillou “Into the Vegetable Garden,” a multi-vegetable medley of textures wholly dependent upon what’s available from Love Apple Farms. - Mark Holthusen (On Steelite's Montgatina Flower Plate)

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