Mielcke & Hurtigkarl, Copenhagen

Flickr

Mielcke & Hurtigkarl, Copenhagen

MIELCKE & HURTIGKARL - POACHED COD, PEAS & ANISE HYSSOP by Mielcke_Hurtigkarl, via Flickr

Poached cod, peas & anise hyssop by Mielcke & Hurtigkarl

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

From Chef Hajime Yoneda

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

Chef Martyn Meid - The Dock, London - Asparagus dish

Chef Martyn Meid - The Dock, London - Asparagus dish BIG LOVE to the plating and the primary ingredient.especially in the early spring time here in Ontario. Some of the best grows in Ontario!

Michel Bras

Michel Bras

Restaurant le Prieuré Baumanière - Plat

Relais&Chateaux - Le Prieuré Hotel and restaurant in a village, Gard France

Mielcke & Hurtigkarl, Copenhagen

Mielcke & Hurtigkarl, Copenhagen

INSPIRATIONSFOTO

I honestly don't even know what this is because it is in a different language but the semi-circle plating of white and green is simply stunning.

Zucchini | Flickr - Photo Sharing!

Change this to Zucchini with a salmon roulade and a beurre blanc or vinaigrette (salmon plate presentation)

Kong Hans Kælder, Copenhagen #plating #presentation

Kong Hans Kælder, Copenhagen #plating #presentation

Chef Søren Selin - AOC, Copenhagen

Restaurant AOC - The ChefsTalk Project Cucumber, lumbfish roe, smoked cheese, and tarragon

Gorgeous photos and Design Milk post on The Art of Plating. (Asian pear, chrysanthemum, salsify branch, and endive by [ONE] Restaurant.

Photo by Nicole Franzen

Nicole Franzen Photography

Nicole Franzen captures 'Summer' at Gramercy Tavern

#PlateOfTheWeek Feta cheese panna cotta with red quinoa, cucumber, and yogurt soup by @yosi77 #TheArtOfPlating

chef Yossi Shitrit of Kitchen Market, Tel Aviv creates this delightful Feta Cheese Panna Cotta dish with red quinoa, cucumber, and yogurt soup.

Black trumpet panade, pea purée, sweet peas and garden herbs by Philip Tessier via ChefsTalk for Business

renowned flagship offers an elegant ambiance, gracious service and seasonally-inspired contemporary French cuisine on Manhattan's UES

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