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Fenouillime

Newly appointed as head chef at Pétrus, we chat to Neil Snowball about the ins-and-outs of his culinary career.

Discover a heavenly match of veal and tuna with Chef Michele Laiso’s ‘Veal and Tuna Pairing with Slow-cooked Veal Tenderloin, Smoked Beef Tartar, Seared Tuna Loin and Tuna Tartar Served with Tuna Sauce, Rocket Salad, Lemon Zest, and Capers’ at the Portofino, at Le Meridien Phuket Beach Resort

Discover a heavenly match of veal and tuna with Chef Michele Laiso’s ‘Veal and Tuna Pairing with Slow-cooked Veal Tenderloin, Smoked Beef Tartar, Seared Tuna Loin and Tuna Tartar Served with Tuna Sauce, Rocket Salad, Lemon Zest, and Capers’ at the Portofino, at Le Meridien Phuket Beach Resort

Gourmet food

Thierry Marx Looks like razor clams w/ pea puree but not sure what the cool black "web" is.

This pineapple dessert recipe is paired with a tropical sorbet, infused with banana and passion fruit.

Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet

Caramel pineapple with pink peppercorns and a banana and passion fruit sorbet

Scampi, Goose Liver and Passion Fruit- By Chef Gaetano Trovato

Scampi, Goose Liver and Passion Fruit

Scampi, Goose Liver and Passion Fruit - Chefs Pencil

food photography - Google Search

London: Tim Hill - Food & Drink Photography Issue 6 Spotlight May 2009 magazine - Production Paradise

Pressed terrine of duck liver foie gras, apple jelly and chutney available from The Vineyard at Stockcross, Newbury, Berkshire, UK.

Daniel Galmiche Executive Chef of The Vineyard, UK October 2013 at La Scala, The Sukhothai Bangkok

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Venez dresser et shooter comme un chef !

Bitter cress panna cotta, slow-cooked egg, cured meats and a wild-leaf salad

To celebrate English wine week we headed into the Kent countryside to get a couple of delicious recipes from Jeff Kipp of the Saltwood on the Green and their

Roast pheasant breast with parsnip purée, parkin and pickled brambles by James Mackenzie

Roast pheasant breast with parsnip purée, parkin and pickled brambles

Luxurious Living American pasture raised Roast pheasant breast with parsnip purée, parkin and pickled brambles

Photogallery - L' Estetica del Cibo - Food aesthetic | Aprile - Giugno 2015, Reporter Gourmet

Pic of the day - L'estetica del cibo

Foie gras e scones

Passeggiando nel bosco

Passeggiando nel bosco

Atum ceviche

plate toro/ jalepeno mix on plate, micro greens, insert cornet with wasabi soy cream in center, pulvarize wasabi peas and nori flakes along edge of plate

Andreas Caminada | Char and beetroot | Schauenstein Restaurant -Fürstenau Switzerland

Pic of the day - L'estetica del cibo

Seared brook trout with beets and peas recipe - Chef Andreas Caminada

Today is the 2nd day of the #7days challenge in which I'm nominated by a great pastrychef @tomvanwoerkum  This dessert is a modern version of the classic "omelette siberienne" With blueberries and purple violets.  Today I would like to nominate a chef that I have been following for a while now and I think is a great chef and photographer! @chefgunterpaffendorf Will you accept the challenge?! #pastrychallenge #culinary #chefstalk #chefsofinstagram #culinaireinspiratie #chefsplating #dessert…

Anneke Verhagen - The ChefsTalk Project

antonino cannavacciuolo- sweet caprese

antonino cannavacciuolo- sweet caprese

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