Mark Charles
More ideas from Mark
Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt at AOC

The Art of Plating: Where Food and Design Meet Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.

This should have gone to my "artists" board. The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.