Ma vie á Paris: saumon et caviar ♡

Smoked Salmon resting on silver spoons filled with sour cream, black caviar, and dill - low carb appetizer!

Gelée de champagne et caviar ... "Champagne & Caviar" - nicolas feuilllate gelee, american sturgeon caviar

Gelée de champagne et caviar . "Champagne & Caviar" - nicolas feuilllate gelee, american sturgeon caviar salmon might work also?

Molecular Gastronomy - Champagne & Caviar Only dedicated foodies make food art like this. They need FOODAFED! Click: http://scripteaserx.storenvy.com/collections/285364-affinity-groups

Molecular Gastronomy - Champagne Caviar Only dedicated foodies make food art…

easy peasy: molecular gastronomy | epicurUAEn

Caprese Salad made from Tomato shaped mozarella foam, olive oil and truffle flavored sand, tomato foam, along with some real tomatoes and mozarella cheese.

Gelée de pomme verte, tartare de noix de Saint-Jacques et caviar

Gelée de pomme verte, tartare de noix de Saint-Jacques et caviar

Alain Ducasse-DoDong: Clam “Geoduck” en fines tranches marinées gingembre/poivre de Sichuan Frais. Note: you can make your dish in ice - perfect for keeping the dish fresh & so beautiful to serve

Alain Ducasse-DoDong: Clam “Geoduck” en fines tranches marinées gingembre/poivre de Sichuan Frais. Note: you can make your dish in ice - perfect for keeping the dish fresh & so beautiful to serve

The 14-page recipe for “Honey (Spring),” requires an immersion circulator —Crenn uses honey, beeswax, pollen, and honeycombs. “With the floral, fruity & nutty flavors that appeal to bees, the dish is an ode to honey, a celebration of honeybees & their role in sustaining the entire ecosystem.” Dessert: beeswax sorbet, a honey meringue, roasted white-chocolate crémeux, pistachio puree, candied pistachios, braised pears, pear puree, honey caramels & honey-chamomile cake made with gluten-free…

See 10 “Recipes” from the Most Surreal Cookbook of the Year

See 10 “Recipes” from the Most Surreal Cookbook of the Year Photos

Port fluid gel made with agar - top

Port Fluid Gel

Port fluid gel made with agar agar. No special equipment necessary, other than an immersion blender

Spherification Recipes

Molecular Gastronomy / Cooking: BEST OF THE WEB sphericals, caviar & raviole recipes

Spherification Recipes

Molecular Gastronomy / Cooking: BEST OF THE WEB sphericals, caviar & raviole recipes

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