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By Gary Nguyen # Ora King Salmon, Macadamia, Braised Escarole #gourmetparadise #gastronomy #chefs #chefsinstagram #chefsplating #gourmet…

By Gary Nguyen # Ora King Salmon, Macadamia, Braised Escarole #gourmetparadise #gastronomy #chefs #chefsinstagram #chefsplating #gourmet…

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried g

Gourmet Food Plating, Android, Ducks, Plates, Comment, Sweet Potato, Food Photography, Plating Ideas, Ios, Relaxer, Savory Snacks, Kitchens, Decorative Plates, New Kitchen, Food Styling, Cooker Recipes, Morning Breakfast, Gastronomy Food, Staging, Licence Plates, Dishes, Plate, Opinion Piece, Dinner Plates, Dish

Blanc de bar de ligne poché au lait de feuilles de figuier. Recette de Rémy Carmignani. Thuriès Gastronomie Magazine n°282 de Septembre 2016.

Blanc de bar de ligne poché au lait de feuilles de figuier. Recette de Rémy Carmignani. Thuriès Gastronomie Magazine n°282 de Septembre 2016.

Saumon Petrossian, Avocat Wasabi, Poivre Java

Saumon Petrossian, Avocat Wasabi, Poivre Java