Dimitris Kallinikos
Περισσότερες ιδέες από το Dimitris
Gordon Ramsey - Eggs benedict    Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

Gordon Ramsey - Eggs benedict Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

This luxurious dish comes from the King himself, Mr. Gordon Ramsay. Even if you can't handle the heat, no need to leave the kitchen because we've got your back with his famous beef Wellington recipe.

This luxurious dish comes from the King himself, Mr. Gordon Ramsay. Even if you can't handle the heat, no need to leave the kitchen because we've got your back with his famous beef Wellington recipe.

asparagus Salad from Chef Martyn Meid, Head Chef at The Dock Seafood Restaurant , London

asparagus Salad from Chef Martyn Meid, Head Chef at The Dock Seafood Restaurant , London

ROGER VAN DAMME

ROGER VAN DAMME

Food Presentation - Food Styling - Food Plating - orange and greens

Food Presentation - Food Styling - Food Plating - orange and greens

Kurobuta Pork Belly / 17 Stunning Photos Of Chef Charlie Trotter’s Food (via BuzzFeed)

Kurobuta Pork Belly / 17 Stunning Photos Of Chef Charlie Trotter’s Food (via BuzzFeed)

Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC corrected

Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC corrected

White Onion - The ChefsTalk Project

White Onion - The ChefsTalk Project

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

Offer a Tasting Menu - Instead of the menu with choices, offer a tasting menu that controls the diner's experience and takes him or her through a journey of small bites featuring various flavors and techniques. This early menu item, a "coca of avocado, anchovies, and green onion," is an example of a course that is the size of an amuse-bouche, not a standard entrée.

Offer a Tasting Menu - Instead of the menu with choices, offer a tasting menu that controls the diner's experience and takes him or her through a journey of small bites featuring various flavors and techniques. This early menu item, a "coca of avocado, anchovies, and green onion," is an example of a course that is the size of an amuse-bouche, not a standard entrée.