Explore Copenhagen, Plating, and more!

Saltet kulmule finsk kaviar og persillestilke i kærnemælk @ Geranium  #gastronomy #restaurant #Geranium #restaurantgeranium #Michelin #michelinstar #theartofplating #gastroart #finedining #firstclass #chef #somelier #food #foodporn #københavn #copenhagen #visitdanmark #inspiration  #thisishowweroll by mariaaee

Saltet kulmule finsk kaviar og persillestilke i kærnemælk @ Geranium #gastronomy #restaurant #Geranium #restaurantgeranium #Michelin #michelinstar #theartofplating #gastroart #finedining #firstclass #chef #somelier #food #foodporn #københavn #copenhagen #visitdanmark #inspiration #thisishowweroll by mariaaee

Pickled Pear with Airy Chamomile and Thyme – Honest Cooking

Pickled Pear with Airy Chamomile and Thyme

Danish-dessert-of-the-year-restaurant-aoc - Raw pickled pear filled with airy gel of camomile tea and thyme cloud, served with reduced cold camomile tea by Søren Selin

White chocolate with concentrated beech leaf lettuce and beech leaves | restaurant Geranium

Green dessert: white chocolate, beech leaves, beech ice & beech juice by Rasmus Kofoed at Restaurant Geranium, Copenhagen 2012 from Zoe Escher

Villena - Segovia José Moran Moya

Villena - Segovia José Moran Moya

Wild and pickled mushrooms with chestnuts Restaurant Geranium

Wild and pickled mushrooms with chestnuts Restaurant Geranium (Copenhagen)

Inoculated grains with wild blueberries and spruce. #Regram from @esbenhb / Maaemo

Inoculated grains with wild blueberries and spruce. from / Maaemo

The roasted Holmbrae duck is sophisticated comfort food.

Bennelong at the Opera House: Chef Peter Gilmore's Roasted Hombre duck, hispi cabbage, black miso and seaweed. Photograph by Edwina Pickles.

When Star Chefs of the New Nordic Movement Cook in Brooklyn Slideshow - Bon Appétit

When Star Chefs of the New Nordic Movement Cook in Brooklyn

When Maaemo's Esben Holmboe Bang and Aska's Fredrik Berselius cooked last week, they showed the profundity, power, and subtlety of New Nordic food

L'Astrance

L'Astrance

Bertrand Grébaut of Septime, Paris

As Head Chef of bijou bistro Septime, Chef Bertrand Grébaut has brought modern French cuisine to the 11 Arrondissement of Paris.

Representando pequeñas mozzarelas: ñoquis mantecosos de queso Idiazabal empapados en un caldo de salazones de cerdo ibérico. Contrastes vegetales.  José Luis López de Zubiría / Mugaritz

Representando pequeñas mozzarelas: ñoquis mantecosos de queso Idiazabal empapados en un caldo de salazones de cerdo ibérico. Contrastes vegetales. José Luis López de Zubiría / Mugaritz

Hearts of palm with flavours of almond by chef Shaun Hergatt. ©️️ Signe Birck. - See more at: http://theartofplating.com/gallery/?home=1&link=post-376#gallery37861

Galleries – The Art of Plating Lamb breast with hibiscus and sheep's cheese by chef Shaun Hergatt.

Pinterest
Search