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Australia-native Shaun Hergatt of restaurant Juni from NY introduces his Spring-inspired tasting menu, filled with the vibrant colors and absolutely gorgeous presentation. See more at http://theartofplating.com (link in profile) #FoodGallery Scallop, uni and caviar by @shergatt. by: @signebirck

Australia-native Shaun Hergatt of restaurant Juni from NY introduces his Spring-inspired tasting menu, filled with the vibrant colors and absolutely gorgeous presentation. See more at http://theartofplating.com (link in profile) #FoodGallery Scallop, uni and caviar by @shergatt. by: @signebirck

Beautifully plated by tadashi takayama on chefstalk IG #plating #gastronomy

Beautifully plated by tadashi takayama on chefstalk IG #plating #gastronomy

Its still summer if we try hard enough. Watermelon sushi More

Its still summer if we try hard enough. Watermelon sushi More

The Art of Plating Recipe: Roasted Nantucket Bay Scallops

The Art of Plating Recipe: Roasted Nantucket Bay Scallops

Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.

Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.

935197_10151995171137898_1448370235_n.jpg (425×580)

935197_10151995171137898_1448370235_n.jpg (425×580)

HAJIME 米田 肇 Hajime Yoneda「料理を前進させる」 PEOPLE / CHEF | The Cuisine Press

HAJIME 米田 肇 Hajime Yoneda「料理を前進させる」 PEOPLE / CHEF | The Cuisine Press

Tarts with berries Ассорти тарталеток внутри заварной ванильный крем со взбитыми сливками и миндальный бисквит. #cake #tart #berries #pastry #chefstalk #gastroart #pastry_inspiration

Tarts with berries Ассорти тарталеток внутри заварной ванильный крем со взбитыми сливками и миндальный бисквит. #cake #tart #berries #pastry #chefstalk #gastroart #pastry_inspiration

Noma - Copenhagen artistic plating

Noma - Copenhagen artistic plating

gallery | Fork Restaurant

gallery | Fork Restaurant

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