Explore Fairy Food, Fruit Food, and more!

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

Pandan Saku Crab broth - by chef Wuttisak on IG Such beautiful use of color and flowers.

Seared Duck with Foie Gras and Pickled Blackberry Sauce from Chef Colin Bedford - Fearrington House Inn - Pittsboro, NC

Seared Duck with Foie Gras and Pickled Blackberry Sauce from Chef Colin Bedford - Fearrington House Inn - Pittsboro, NC

Inspirational plated food by some of the legends in the restaurant world. These chefs / designers take the food canvas to new heights. This one is from Eleven Madison Park.

Taste: Inspirational Plated Foods

MOD 3060 Food Presentation: Inspirational plated food by some of the legends in the restaurant world. These chefs / designers take the food canvas to new heights. This one is from Eleven Madison Park.

Gummibear rug by Brock Davis

Gummy Bearskin Rugs and Other Clever, Gorgeous Food Art from Brock Davis

#plating #presentation

Photographed by Chambres d'Amis

Plated Desserts

Plated Desserts

Wow your guests with our unique plated desserts.

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (London) with a dish reflecting the philosophy in his new book, Food & Life, of healthy Michelin star food. Beetroot with mustard sorbet.

1,383 mentions J’aime, 30 commentaires – Chef jason howard (@chefjasonhoward) sur Instagram : « Sour sop, jack fruit, mango and a white chocolate & coconut ganache. #caribbean #bajans #barbados… »

1,383 mentions J’aime, 30 commentaires – Chef jason howard (@chefjasonhoward) sur Instagram : « Sour sop, jack fruit, mango and a white chocolate & coconut ganache. #caribbean #bajans #barbados… »

Brittany crab salad w/ avocado, lemon curd, opaline, syphon yuzu by chef Julien Montbabut of Le Restaurant at L’Hôtel in Paris up on theartofplating.com now

Brittany crab salad w/ avocado, lemon curd, opaline, syphon yuzu by chef Julien…

Galleries – The Art of Plating. King crab, Musque de Provence pumpkin, mandarin, and lemon verbena by chef Michael Tusk. (photo by Maren Caruso)

Galleries – The Art of Plating. King crab, Musque de Provence pumpkin, mandarin, and lemon verbena by chef Michael Tusk. (photo by Maren Caruso)

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