Camilla Kirch
More ideas from Camilla
Edible Flowers: Spring Flower Lollipops

Spring Flower Lollipops 2 cups sugar cup corn syrup cup water 1 dram bottle candy flavoring oil (such as LorAnn, I used Blackberry) Violet gel food coloring 10 organic whole voila flower heads or pansy petals, washed and patted dry 10 lollipop sticks

Hamid Salimian, Diva at the Met chef, serves the 'glass' potato chip as part of an amuse bouche. He puts a dab of creme fraiche on a plate or stone, tops it with chopped chives and finishes with a heap of rasped truffles and the glass potato. Baked Potato Stock 8 Yukon gold potatoes…

Hamid Salimian, Diva at the Met chef, serves the ‘glass’ potato chip as part of an amuse bouche. He puts a dab of creme fraiche on a plate or stone, tops it with chopped chives and finishes with a heap of rasped truffles and the glass potato.

Coup de “bar” du vendredi ? Normal !... ;) Bar sauvage à l'étuvé, coquillages, pieuvre & calamars fondants, purée fine d'herbes vives, citron au sel, lait d'amande douce... (Éric Gonzalez - Ivan Apostolov)... Les 7 premiers qui partagent la photo gagnent 1 point !!! ;) . L'art de dresser une assiette comme un chef... http://www.facebook.com/VisionsGourmandes .

Three lines Wild sea bass with steamed shellfish, octopus and squid fondants, fine purée of white herbs, lemon salt, sweet almond milk .

Gastronomy and Art via @Amy Lyons Lyons Lyons  Stevenson Visual Collective Collective #plating #presentation

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I'd leave the cooking techni.