Chefs Paulo Airaudo of La Bottega and Matt Lambert of The Musket Room came together in Geneva for a remarkable collaboration dinner. Here is one of Matt Lambert’s dishes from the menu – a dessert of pigs blood and berries.
Fois Gras at Eleven Madison Park, NYC. great styling, no fois gras though.
Plume pour décoration alimentaire
White Chocolate mousse with mixed berries, chocolate decoration and a sugar spike
Deconstructed Dessert - Art on a plate
By Alexa Magarian To finally have the opportunity to apply the skills learned in class and present your very own creation to the public is.
Daniel Roos Pastry Design Almond tart with raspberry cream
Raw vegan blackberry cheesecake, dates & walnut crumble, blackberries, white chocolate, berry gel & dried Persian rose. By Nick Pitt
Impress your guests at your next dinner party with these 14 fancy plating tricks! Sweet macarons Berries, berries, and more berries! Sweet and savory Abstract fruit cake Sushi drips Even more berries! Tiramisu sunset Valentine’s Day goals Springtime macarons *Hypnotist voice* you want to eat these cookies Sushi with a side of atoms Fruit squish …
by foodartchefs (food plating dessert)
Food Inspiration Saffron pannacotta green grapes meringues strawberry pistachio praline apricot puree The ChefsTalk Project
Lemon, white chocolate and berries tart - Food Plating