Pea soup with caviar by Abram Bissel of The Modern, NYC uploaded by @foodandsuccess Join our Cookniche Community and create your culinary page with recipes, photos and blogs Cookniche.com/Register It's free
Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...
© Signe Birck. Dish by chef Ronny Emborg at Marchal. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/
1,113 mentions J’aime, 10 commentaires – Kirsten Tibballs (@savourschool) sur Instagram : « We are so excited to announce our next guest chef for 2017 @cedricgrolet teaching at Savour in… »
Onion cooked in birch vinegar w/ onion cream and ransoms by @eerovottonen #TheArtOfPlating by theartofplating
foie gras macarrón, con pan de oro......... Foie Gras gets us every time. #TrueFoodies #fortruefoodiesonly #foiegras
Grilled lemon sole, nasturtium cream, horseradish, dried dill and roasted lemon juice by Chef Jari Vesivalo from Finland.
Karse i et stykke træ???
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Light Foie Gras Citrus