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from Honest Cooking

Scallops in Horseradish Gel and Sea Crème

The Nordic Star Chef from Copenhagen creates a scallops dish with a horseradish gel.

from Great British Chefs

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

@ Château de La Chèvre d’Or. Hôtel et restaurant dans un village. Rue du Barri 06360 Eze-Village (Alpes-Maritimes). France.

from Bestel online in Gent, patisserie, marsepein, chocolade,

heerlijkheden in Gent patisserie, marsepein, chocolade, ijsroom

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.