Marjoram Roasted Rack with Morel Panna Cotta and Fava Beans courtesy of NYC's own Eleven Madison Park  by Executive Chef Daniel Humm. Certainly worthy of it's 3 Michelin stars and ranking on Elite Traveler's 100 Top Restaurants in the World

Marjoram Roasted Rack with Morel Panna Cotta and Fava Beans courtesy of NYC's own Eleven Madison Park by Executive Chef Daniel Humm. Certainly worthy of it's 3 Michelin stars and ranking on Elite Traveler's 100 Top Restaurants in the World

Fredrik-berselius-Aska-photo-Signe-Birck-5 #plating #presentation

FREDRIK BERSELIUS

FREDRIK BERSELIUS (Chef): I wanted to study architecture and design, but the creative possibilities of working with food grew on me very quickly.

White Miso Black Cod-w/ pickled daikon, kale nests and miso aioli | www.feastingathome.com

White Miso Black Cod

Sweet coconut cream, Almond praline, Valrhona Guanaja sorbet by Chef Paul Lemieux from l'Auberge du Soleil

Bing Recipes on

Sweet coconut cream, Almond praline, Valrhona Guanaja sorbet by Chef Paul Lemieux from lAuberge du Soleil

L'art de dresser et présenter une assiette comme un chef de la gastronomie.

Shape of Content is a Digital Creative Studio based in Los Angeles, focused on building amazing online experiences for the modern business

Pemaquid oyster, onion thyme cream, prime Osetra caviar.

Because the weekend is meant for spending time by the sea. Oyster, onion thyme cream, pickled red onion, and osetra caviar by

Brook trout, maple syrup, sherry vinegar, and curry squash by chef Grant Achatz of Alinea. © Matthew Gilson - See more at: http://theartofplating.com/editorial/destination-guide-chicago-restaurants/#sthash.klilQYst.dpuf

Brook trout, maple syrup, sherry vinegar, and curry squash by chef Grant Achatz of Alinea.

Pork belly, parmesan foam(xanthan stabilizer)

The crispy pork belly with Anson Mills grits at chef Michael Scelfo's Alden & Harlow in Boston

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