Last one from Osteria Francescana - shows that vibrant colour contrast is not always essential - a single colour done well is even more striking.
Cured duck breast, carrots, leek, herb oil and milk by @andreas_malmberg #TheArtOfPlating
This week on theartofplating.com is all things down under from #Melbourne! Up now is Australian chef Shannon Bennett's #FoodGallery where he's serving up everything from Kangaroo to Oysters. Green asparagus tied with chervil, mustard foam, fermented black truffle, Rocket flowers, and garlic flowers by @chefbennett23. by @harvardwang #TheArtOfPlating
theartofplatingPhotographer Anthony Tahlier really knows how to take a photo that will hold anyone’s gaze. Up on theartofplating.com (link in profile) is our Q&A with him where he talks about his work, influences, and who he loves to work with (spoiler alert: it’s chefs!). --- Lobster with sea urchin froth and caviar by @acadiachicago. Bowl by @elementclaystudio. by: @anthonytahlierphoto #TheArtOfPlating
Visions Gourmandes » Les Chefs s'exposent - Visions Gourmandes, l'art de dresser et présenter une assiette comme un chef de la gastronomie mondiale. Art of dressage and presenting a plate like a mondial gastronomy chef. El arte de la formación y tiene una placa como un chef del cocina del mundo.