ny nordisk

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High Flying Finnish Cuisine with Chef Kari Aihinen Plate Design, Food Design, Design Design, Creative Design, Finnish Cuisine, Tableware Design, Molecular Gastronomy, Ceramic Design, Plated Desserts
High Flying Finnish Cuisine with Chef Kari Aihinen
High Flying Finnish Cuisine with Chef Kari Aihinen
Fermented cabbage hazelnut and buttermilk cannabis seeds herbs new potato by Tadas Eidukevičius #GourmetArtistry by gourmetartistry Carbonara, Eclectic Dishes, Grilled Leeks, Chef Cuistot, Michelin Star Food, Fermented Cabbage, Food Tech, Fine Dining Recipes, Modern Food
Fermented cabbage hazelnut and buttermilk cannabis seeds herbs new potato by Tadas Eidukevičius #GourmetArtistry by gourmetartistry
Tarta salada de pepino y cilantro Pretty Food, Beautiful Food, Beautiful Cakes, No Bake Desserts, Just Desserts, Dessert Recipes, Cilantro, Salty Tart, Pie Tart
Tarta salada de pepino y cilantro
Tarta salada de pepino y cilantro
Delaire Graff Restuarant, Stellenbosch Mini Desserts, Delicious Desserts, Yummy Food, Delicious Healthy, Healthy Desserts, Gourmet Food Plating, Dessert Plating, Patisserie Fine
visit delaire graff restaurant | Drizzle and Dip
Delaire Graff Restuarant, Stellenbosch
Gingered Strawberries | TENDING the TABLE Love Food, Food Photography Inspiration, Food Inspiration, Sweet Recipes, Food Plating Techniques, Breakfast And Brunch
Gingered Strawberries - TENDING the TABLE
Gingered Strawberries | TENDING the TABLE
Smørrebrød from Kähler Spisesalon, Aarhus, Denmark. Tapas, Scandinavian Food, Danish Food, Buffet Food
Dip Recipes
Smørrebrød from Kähler Spisesalon, Aarhus, Denmark.
Mikael Leiknes - The ChefsTalk Project Jai Faim, Pork And Cabbage, Food Props, Western Food, Fancy Food
chefs-talk.com - chefs-talk Resources and Information.
Mikael Leiknes - The ChefsTalk Project
| • King Crab Claw • Crab Tartare • Lumpfish Caviar • Couscous Salad • | - This ones for you, enjoy ! @_jocelyn_montalvo #cookniche #chefstalk #expertfoods #chefsroll #wildchefs #thestaffcanteen #gourmetzfood #purposeplating #myroundplate #grateplates #gastroart #gourmetartistry #soignefood #theartofplating #chefsplateform #food #love #instafood #culinarytalent #paintingfoodplus Food Plus, Food Garnishes, Snacks Für Party, Lumpfish Caviar, Culinary Arts
| • King Crab Claw • Crab Tartare • Lumpfish Caviar • Couscous Salad • | - This ones for you, enjoy ! @_jocelyn_montalvo #cookniche #chefstalk #expertfoods #chefsroll #wildchefs #thestaffcanteen #gourmetzfood #purposeplating #myroundplate #grateplates #gastroart #gourmetartistry #soignefood #theartofplating #chefsplateform #food #love #instafood #culinarytalent #paintingfoodplus
Photo of: Olive oil confit yellow fin tuna with dill pickled chayotte, oyster mayonnaise and toasted quinoa, Pied à Terre, Central London restaurant Beautiful Dishes, Fish Recipes, Gastronomic Food, Toasted Quinoa, London Restaurants, Dill Pickle, Fabulous Foods
Food & Drink
Photo of: Olive oil confit yellow fin tuna with dill pickled chayotte, oyster mayonnaise and toasted quinoa, Pied à Terre, Central London restaurant
Gourmet food Chefs, Lovely
Gourmet food
Rhubarb. - The ChefsTalk Project Beautiful Desserts
chefs-talk.com - chefs-talk Resources and Information.
Rhubarb. - The ChefsTalk Project
Located up the hill from Torshavn in the Hotel Foroyar, Koks is one of the best restaurants in all of Scandinavia. Chef Poul Andrias Ziska celebrates the incredible and unique ingredients native to the Faroe Islands: the sweetest langostines and scallops on the planet, lamb that’s mild and melting, urchins the size of softballs. He follows the tenants of the New Nordic cuisine movement, a set of principles that’ve popularized a fierce devotion to regional ingredients. Softballs, Deli Food, Faroe Islands, Scallops
Located up the hill from Torshavn in the Hotel Foroyar, Koks is one of the best restaurants in all of Scandinavia. Chef Poul Andrias Ziska celebrates the incredible and unique ingredients native to the Faroe Islands: the sweetest langostines and scallops on the planet, lamb that’s mild and melting, urchins the size of softballs. He follows the tenants of the New Nordic cuisine movement, a set of principles that’ve popularized a fierce devotion to regional ingredients.