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Quique Dacosta

BeautifulNow presents the extreme fine Art of Plating, in which master chefs push both the visual and taste aesthetics of gastronomy to new extremes.

Tomato, Balloon of Mozzarella and Many Complimentary Flavors at Alinea in Chicago, Illinois. Chef Grant Achatz.

Tomato, Balloon of Mozzarella and Many Complimentary Flavors at Alinea in Chicago, Illinois. Chef Grant Achatz (he is amazing)

Adria's Announce Plans for New Ibiza Restaurant

Adria's Announce Plans for New Ibiza Restaurant

Bruma. Quique Dacosta Restaurante

Restaurant Food, Food Presentation, Gran Chef, Food Heaven, Architecture, Food Art, Food Inspiration, Food Plating, Fine Dining

Aprende a hacer Provolone con tomate al horno. #RecetasGalaicus #receta #provolone #horno

Aprende a hacer Provolone con tomate al horno. #RecetasGalaicus #receta #provolone #horno

Image result for molecular gastronomy vapor

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".

burnt pine meringue, pumpernickel soil, mushrooms and herbs sprouting up, crunchy hazelnuts like rocks underfoot

[PHOTOS] Lunch at Massimo Bottura’s Osteria Francescana: White, Red and Green © Will Travel for Food

[PHOTOS] Lunch at Massimo Bottura’s Osteria Francescana: White, Red and Green ©…

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