"Dessert of Flowers" - elderflower mousse, rose hip meringue, violet syrup and skyr (Icelandic yogurt) sorbet.

new nordic inspiration

'Dessert of Flowers' made with elderflower mousse, rose hip meringue, violet syrup, thyme fluid gel, and skyr sorbet. From 'Noma: Time and Place in Nordic Cuisine by René Redzepi' © Ditte Isager / courtesy Phaidon

My French Country Home, French Living - Page 3 of 316 - Sharon SANTONI

My name is Sharon Santoni and this is the place where I get to give you a taste of authentic French living.

pomme, fraise et vanille

pomme, fraise et vanille

Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache #plating #presentation

A different way to use meringue/fluff/etc, use as the plate decoration and toast on the plate - Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache

Learn Food Presentation Techniques - Food Styling Tips - The art of Food Presentation

The Art of Styling a Dish: How to Create Envy Through Food Presentation?

Learn Food Presentation Techniques - Food Styling Tips - The art of Food Presentation // make sure the diner can taste the focal point without destroying the art

Antonio Bachour

"Amazing Dessert by chef frederic monti - Yogurt white chocolate Mousse, coconut snow, basil Yuzu cake on Antonio Bachour's IG

Edible work of art

sablé moon, covered with avocado velvet, lime scents, fresh mango, mango sorbet & baby red sorrel leaves

#Jean-Francois Piège

Essay about french cuisine images The Culture of French Food French cuisine is considered an art in France and dining is not just about food and drinks but it is about culture.

Rhubarb, lavender cucumber, meyer lemon, black olive, violet, and yogurt by @reikostewart

Rhubarb, lavender cucumber, meyer lemon, black olive, violet, and yogurt by @reikostewart

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.

blackberry caviar, coconut mousse, coconut crumb, coconut yolk, blackberry puree

Blackberry Caviar, Coconut Mousse, Coconut Crumb, Coconut Yolk and Blackberry Puree.

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