Explore Plated Desserts, Gourmet Food Plating, and more!

white chocolate-coconut tartlet with cherry foam, honey tuile, and coconut gel

white chocolate-coconut tartlet with cherry foam, honey tuile, and coconut gel (food plating)

715 mentions J’aime, 16 commentaires – Adrien Bozzolo (@adrien_bozzolo) sur Instagram : « Elle enfin disponible au Mandarin Oriental Paris.. Sweet N Strong Crédit photo: Mathilde de… »

Creating an organic look within the negative space of the "half tart" by Crédit photo: Mathilde de l’Ecotais .

Potato crisp filled with roasted scallions, potato purée, black truffle, salt & vinegar potato glass. A gorgeous dish by @harrisonturone

au Potato crisp filled with roasted scallions, potato purée, black truffle, salt & vinegar potato glass. A gorgeous dish by &

Sweet coconut cream, Almond praline, Valrhona Guanaja sorbet by Chef Paul Lemieux from l'Auberge du Soleil

Bing Recipes on

Sweet coconut cream, Almond praline, Valrhona Guanaja sorbet by Chef Paul Lemieux from lAuberge du Soleil

Le millefeuille aux fraises des bois - Hôtel du Cap-Eden-Roc - Lilian Bonnefoi #Mashpotato

Top 10 Most Expensive Fruits in The World

「10 mejores chef del mundo y sus platos」的圖片搜尋結果

「10 mejores chef del mundo y sus platos」的圖片搜尋結果

Decadent chocolate

"Rota das Estrelas Fortaleza do Guincho KIMS NOTE: If you're feeling it, you could try something ril fancy like this. You could try with Richard - I think he's thinking of coming for a few days.

Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, and caramel glaze by pastry chef Dinara Kasko. © Dinara Kasko - See more at: http://theartofplating.com/news/for-the-love-of-caramel/

Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, and caramel glaze

Pinterest
Search