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5 Pins
·8y
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Centru Vechi
a piece of cake sitting on top of a white plate
Candied Figs
Michelin Food
Honey Ice Cream
Fine Dining Desserts
Decoration Patisserie
Acacia Honey
Dessert Plating
Shangri La Hotel
Gourmet Desserts
丨丨Shangri-La Paris
Our Pastry Chef François Perret is happy to present his new dessert available at L'Abeille: The Hive - Wafer like a honeycomb, acacia honey ice cream, caramelized wallnuts and candied figs, olive oil jam flavoured with honey. - Shangri-La Hotel, #Paris
there is a green cake on the plate with a leaf decoration around it's edge
Coconut Entremet
Pistachio Entremet
Marble Cakes
Ginger Pineapple
Cake Glaze
Patisserie Fine
Pineapple And Coconut
Mini Mirror
«Ginger pineapple and coconut entremet from the class today with…
there are two cups with food in them on the table and one is made out of grass
Bites Ideas
Resep Sushi
Design Cibo
Sushi Burger
Modernist Cuisine
Mini Dessert
Sushi Art
Porte Decorate
Lisbon's best chefs and restaurants
Chiltern Firehouse's Nuno Mendes is the most talked-about chef in London…
Smoked Salmon Tartare by Felipe Bronze (Photo Credit Tomas Rangel) Canapés, Molecular Gastronomy, Smoked Salmon Tartare, Modernist Cuisine Molecular Gastronomy, Fancy Cuisine, Food Presentation Plates, Salmon Tartare, Dinner Party Recipes
Canapés
Molecular Gastronomy
Smoked Salmon Tartare
Modernist Cuisine Molecular Gastronomy
Fancy Cuisine
Food Presentation Plates
Salmon Tartare
Dinner Party Recipes
Smoked Salmon Tartare by Felipe Bronze (Photo Credit Tomas Rangel)
a plate with some food on it and a glass bowl filled with sea shells in it
Essen
Japanese Sweets
Japan Presentation
Michelin Star Food
Fine Dining Recipes
Luxury Food
Food Science
World's Best Molecular Gastronomy Chefs
"Sea Foam" This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.