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Pandan Saku Crab broth - by chef Wuttisak on IG #gastronomy #plating

Pandan Saku Crab broth - by chef Wuttisak on IG #gastronomy #plating

Tuna, Smoked Duck, Toiko Caviar, and Mackerel - Alexandre Silva - The ChefsTalk Project

Tuna, Smoked Duck, Toiko Caviar, and Mackerel - Alexandre Silva - The ChefsTalk Project

Burned cucumber, parsley puree, bitter herbs, chicken skin chips by @ronnyemborg. by: @signebirck #plating #presentation

Burned cucumber, parsley puree, bitter herbs, chicken skin chips by @ronnyemborg. by: @signebirck #plating #presentation

Kong Hans Kælder, Copenhagen

Kong Hans Kælder, Copenhagen

White chocolate yogurt crémeux, raspberry hibiscus sorbet, pistachio sponge cake, raspberry cloud, hibiscus raspberry gel, and yogurt meringue by @bachour1234 #TheArtOfPlating

White chocolate yogurt crémeux, raspberry hibiscus sorbet, pistachio sponge cake, raspberry cloud, hibiscus raspberry gel, and yogurt meringue by @bachour1234 #TheArtOfPlating

Vegetales con volumen. Caldo añadido al final

Vegetales con volumen. Caldo añadido al final

Adam Cronrath via chefstalk #plating #gastronomie

Adam Cronrath via chefstalk #plating #gastronomie

Martyn Meid - L'art de dresser et présenter une assiette comme un chef de la…

Martyn Meid - L'art de dresser et présenter une assiette comme un chef de la…

Pomelo salad • features pink pomelo, hazelnuts, shredded coconut flakes, raspberries, and kaffir lime leafs • สลัดส้มโอ ใส่ราสเบอรี่ มะพร้าวอบ ถั่วเฮเซลนัท ใบมะกรูดฉีก by royalebrat on IG #plating gastronomy

Pomelo salad • features pink pomelo, hazelnuts, shredded coconut flakes, raspberries, and kaffir lime leafs • สลัดส้มโอ ใส่ราสเบอรี่ มะพร้าวอบ ถั่วเฮเซลนัท ใบมะกรูดฉีก by royalebrat on IG #plating gastronomy

“You must be local to become universal“ – the crew of Catalan restaurant Can Fabes abides by their maxim. When Santi Santamaria founded Can Fabes in 1981 he aimed to celebrate his love for the Catalan food and its people by creating edible masterpieces. Using only traditional and local ingredients and adapting them to Nouvelle Cuisine, Santamaria was the first Catalan chef to receive Michelin’s highest accolade, three stars

“You must be local to become universal“ – the crew of Catalan restaurant Can Fabes abides by their maxim. When Santi Santamaria founded Can Fabes in 1981 he aimed to celebrate his love for the Catalan food and its people by creating edible masterpieces. Using only traditional and local ingredients and adapting them to Nouvelle Cuisine, Santamaria was the first Catalan chef to receive Michelin’s highest accolade, three stars

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