Περισσότερες ιδέες από το Yiannis
I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …

Sakura jelly with white chocolate mousse recipe: http://hungerhunger.blogspot.com/2011/10/sakura-jelly.html

Sakura jelly with white chocolate mousse recipe: http://hungerhunger.blogspot.com/2011/10/sakura-jelly.html

Restaurant version of Russian classic cake "Bird's milk". - The ChefsTalk Project

Restaurant version of Russian classic cake "Bird's milk". - The ChefsTalk Project

MINI SANDWICH DE LANGOSTA CON SOPA DE MARISCO ( miniature lobster club with a pipette filled with lobster bisque)

MINI SANDWICH DE LANGOSTA CON SOPA DE MARISCO ( miniature lobster club with a pipette filled with lobster bisque)

Tomato, Mozzarella, Basil with a Balsamic reduction

Tomato, Mozzarella, Basil with a Balsamic reduction

Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

The ChefsTalk Project #plating #presentation

The ChefsTalk Project #plating #presentation