Γιώργος Βαγιωνας (gvagionas) on Pinterest

Γιώργος Βαγιωνας

Γιώργος Βαγιωνας

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Crispy pork belly, roast pumpkin, musket grapes and hazelnuts…

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Crispy pork belly, roast pumpkin, musket grapes and hazelnuts… (plating ideas

chefcicioni-Instagram

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FOOD Archives - Page 3 sur 8 - Et pourquoi pas Coline ?

Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.

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Carrot, sweet potato and feta fritters~Enjoy this versatile vegetarian fritter recipe as a snack or lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.

Spanish Octopus & Chickpea Salad from Rouge Tomate, NYC

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Healthy Spanish Octopus and Chickpea Salad Appetizer at Rouge Tomate (food plating appetizers)

Lobster with sea urchin froth and caviar by chef Ryan McCaskey of Acadia. © Anthony Tahlier - See more at: http://theartofplating.com/editorial/photographer-anthony-tahlier/#sthash.59dt8dtw.dpuf

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Lobster with sea urchin froth and caviar by chef Ryan McCaskey of Acadia.

Pea custard, peas, trout roe, and caviar by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

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Signe Birck: Pea custard, peas, trout roe, and caviar by chef Matt Lambert

By chef Christopher Kostow of The Restaurant at Meadowood. © Peden + Munk - See more at: http://theartofplating.com/editorial/pedenmunk-like-coke-pepsi/#sthash.IYsTJRyq.dpuf

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By chef Christopher Kostow of The Restaurant at Meadowood. © Peden + Munk - See…

Lobster dish | Iñaki Aizpitarte

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Lobster dish by Iñaki Aizpitarte - the styling is exquisite

Chocolate

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Chocolat Sura "pur origine" - François Perret ♥ Morpheus: "If real is what you can feel, smell, taste and see, then 'real' is simply electrical signals interpreted by your brain.

Paix - The ChefsTalk Project

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It's been a long time that people debate on this topic: Can Food Be Serious Art? Some people think that food can be art from many aspects, while the others think that the goal of food is to feed people.

Chef RONNY EMBORG

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Razor Clams in Beetroot with frozen Beetroot Juice, Dill and Horseradish. By Nordic Star Chef Ronny Emborg of Restaurant AOC, Copenhagen.

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