Gourmet

12 Pins
·
8y
By
Anders Qvortrup
a blue plate topped with food on top of a wooden table
Food styling en tu mesa - LOFT & TABLE
Food styling en tu mesa www.loftandtable.com
a white plate topped with a small piece of food covered in sprinkles
a white plate topped with food on top of a table
Prawns on Avocado Salsa recipe | In Season | Food | MiNDFOOD
a white plate topped with two desserts covered in toppings and garnish
Chefs Paulo & Francesco of La Bottega on Quality and Simplicity - The Art of Plating
White chocolate mousse with prosecco and raspberry by chefs Paulo Airaudo and Francesco Gasbarro of La Bottega. © Alex Teuscher - See more at: http://theartofplating.com/editorial/chefs-paulo-francesco-of-la-bottega-on-quality-and-simplicity/#sthash.Nx2659k7.dpuf
a plate that has some kind of food on it with radishes and other veggies
Salmon, cucumber, radish, and garlic buttermilk by @chefdanielwatkins #TheArtOfPlating
a white plate topped with different types of food
Fenouillime
a white plate topped with food on top of a black table next to a knife and fork
Beautiful shot by @raisfoto -
a white plate topped with a piece of cake and veggies on top of it
Downtown Boston Dining | Ritz-Carlton
At The Ritz-Carlton, Boston Common our Executive Chef offers this food presentation tip: Use a simple round form food mold to layer the components of your meal and create a stunningly artistic presentation.
a black plate topped with different types of food
Eric Briffard L'art de dresser et présenter une assiette comme un chef de la gastronomie... > http://visionsgourmandes.com > http://www.facebook.com/VisionsGourmandes . #gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire #culinaryart
a white plate topped with scallops and garnishes on top of it
Dinner at La Colombe
Nothing like a scallop when eaten with crispy pork strips.
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four small bowls filled with different types of food on top of a metal tray,
Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.