@lennardy via #chefstalk app: www.chefstalk.co

Love the game of textures and colors with the mayonnaise and the liquid sauce. Salmon Mi-Cuit (half cooked) with yuzu shichimi spice and chives, grapefruit yogurt, kale, nasturtium, and pickled spring onion by

Se você, assim como eu, é um amante da gastronomia, esse é um livro que você vai, quase que literalmente, devorar: Classico e Moderno ...

Kaitlyn Du Ross is a very talented freelance prop stylist based in Brooklyn, NY. She specializes in culinary props for food and still life photography. Simplicity underlies her work as each elemen

Sea Crab, North Sea, Plated Desserts, Food Presentation, Kd Shoes, Plating Techniques, Plating Ideas, Twins, Catering Ideas

Arpège, Paris - 3 Michelin star restaurant with a menu that focuses on veggies…

Restaurant Arpege Strawberries by Chef Alain Passard. Vegetables are taken to new heights at this 3 star Michelin restaurant.