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Sea Bream, Citrus Fruit/Peppers, Caramelized Ventrèche by Alain Ducasse

Seared sirloin at Adour Alain Ducasse at The St. Regis

Beige Alain Ducasse | Tokyo | PIERRE MONETTA

Lienzo Culinario: Grandes Cocineros: Carme Ruscalleda

Joel Robuchon

Plating

Inverted Cherry Tomato Tart by Daniel Patterson

Admire the gorgeous view of the Laurel Highlands while enjoying a delectable meal at Nemacolin Woodland Resort's Aqueous Restaurant. Be sure to try this Aqueous #Lobster Soup and Salad!

Confit of Moulard Duck “Foie Gras” by Timothy Hollingsworth (French Laundry)

Food Presentation - Food Styling - Food Plating - orange and greens

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