Другие идеи пользователя Anton
Bittersweet Chocolate Crémeux, Meyer Lemon Mousse, and Olive Oil Sorbet

Bittersweet Chocolate Crémeux, Meyer Lemon Mousse, and Olive Oil Sorbet

What about some sweet treats? Our talented chef Tracey from The Millhouse Restaurant has created a delightful dessert. Pop in and try our Spiced Ginger Cake with vanilla & pumpkin cremeux, granny smith, star anise ice cream & spiced caramel. Delicious! #delicious #beautifulcuisine #foodphotography

What about some sweet treats? Our talented chef Tracey from The Millhouse Restaurant has created a delightful dessert. Pop in and try our Spiced Ginger Cake with vanilla & pumpkin cremeux, granny smith, star anise ice cream & spiced caramel. Delicious! #delicious #beautifulcuisine #foodphotography

Frozen liquid poppyseed sable, yuzu curd, vanilla ice-cream, elderflower jelly, meringue

Frozen liquid poppyseed sable, yuzu curd, vanilla ice-cream, elderflower jelly, meringue

An all too familiar #dessert #flavorprofile: #chocolatemint and #coconut, my pfx dessert for this week. #pastrylife

An all too familiar #dessert #flavorprofile: #chocolatemint and #coconut, my pfx dessert for this week. #pastrylife

2,015 Likes, 20 Comments - FOUR Food | Lifestyle (@four_magazine) on Instagram: “Arnaud Bignon of the Greenhouse delicately plates this dessert at the #obsession16 @northcoteuk…”

2,015 Likes, 20 Comments - FOUR Food | Lifestyle (@four_magazine) on Instagram: “Arnaud Bignon of the Greenhouse delicately plates this dessert at the #obsession16 @northcoteuk…”

Saffron banana creme brulee

Saffron banana creme brulee

Chocolate Praline Pavè with Olive Oil Caviar, Salt and Hazelnut Milk Ice Cream

Chocolate Praline Pavè with Olive Oil Caviar, Salt and Hazelnut Milk Ice Cream

Tiramisu met mousse van mascarpone L'art de dresser et présenter une assiette comme un chef de la gastronomie...

Tiramisu met mousse van mascarpone L'art de dresser et présenter une assiette comme un chef de la gastronomie...

Jérôme Chaucesse - Hôtel de Crillon - Casse-noisette à l'abricot

Jérôme Chaucesse - Hôtel de Crillon - Casse-noisette à l'abricot

One of the finest use of lines of Light I have seen. A perfect place and the perfect perspective.

One of the finest use of lines of Light I have seen. A perfect place and the perfect perspective.