#TheArtOfPlating

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"BREAD & BUTTER"- Smoked Paprika "Parker House Roll" and Diane St. Clair Animal Farm Butter

Per Se
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The best way to do vodka in #Krakow is to hit up Wódka. for a flight of their flavoured vodkas! 🍷🍷🍷 My favourites were the Earl Grey & Plum and the Hazelnut varietals - so delicious! And I’m not usually a vodka lover... Definitely check it out if you’re ever there but be warned it’s tiny so limited seating!
#vodka #krakow #wodka #poland #bar #cocktails #holiday #wodka

Wódka Cafe bar
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As December winds down, we're reflecting on all of the amazing events we've been a part of this year, like the "Girls For Grains and Grapes" fundraiser. Think top female chef power and amazing eats to the tune of $5000+ raised for the @tehachapigrainproject and @rebuildwinecountry. Thanks to all who participated! photo: @alizajsokolow

Los Angeles, California
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Golden Whiskey sour pulled sugar, a part from the New Years menu. For booking, DM me! Pic by: @omer_koren1


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I haven't posted one of my dishes in a long time. But hubby loves my spaghetti so I made It to take him some tomorrow. Yes y'all he can eat regular food now. 🕺💃🙌👍 #hallelujah #godisahealer #spaghetti #groundturkey #spinach #sundriedtomatoes #spaghettisauce


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Toast “Pelle Janzon”: Swedish Dairy Cow Beef Carpaccio & Cubes (Smoke-Torched), Deep-Fried Soft Quail Egg, Vendace Roe, Brioche, Chives

I’m usually bored of Carpaccios but was extremely glad I ordered this. The Dairy Cow Beef (70-day aged on its own bone) had great flavour intensity and complexity. Presented in a clean-flavoured Carpaccio and smokey-flavoured, chewy beef cube, one can fully appreciate the quality of this beef. Paired with perfectly runny Quail Egg, crisp Brioche and Chives, this was the Rolls Royce of all-day breakfasts. Upon having this dish, I realised Frantzén’s Kitchen could do no wrong. Everything there was spot on. @frantzenskitchen

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Frantzén’s Kitchen, Hong Kong
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Frantzén’s Kitchen
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Pan Seared Scallop (from Sea of Japan), Chicken Mousseline, Bonito Flakes, Sabayon & Nordic Dashi

A dish hugely respectful to the origin of its produce; Scallops from Sea of Japan are given the Japanese flavour treatment with just a slight (albeit impactful) twist. The perfectly seared Scallops are paired with savoury Bonito Flakes and Sabayon to enhance its natural flavours, while the intensely rich Chicken Mousseline had an almost cheese-like complexity to it, playing contrast to the natural sweetness of the Scallops. Washing these down with a Dashi Broth combines all the elements together nicely to give it a harmonious umami at the back of the tongue. Glorious 🌊. @frantzenskitchen

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Frantzén’s Kitchen, Hong Kong
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Frantzén’s Kitchen
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Pig In A Box.
Crispy lechon & rice 脆皮火腩飯.
We’ve done this a few times recently, and every time it has gotten better. It comes out tender & juicy with crispy skin blistered with prodigious amounts of crackling.
The plating is inspired by the crispy pork at the formerly one Michelin star Lei Bistro 利小館 in Causeway Bay, Hong Kong; it came to the table in a perfect square of nine cubes of crispy roast pork. Oh, how I still remember that dish, even if it’s been almost two years, and the place has long ago lost its one star.
One of these days, I will nail it all. But today’s effort is still not too bad.
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#thelifeofthekindatournant #theartofplating #chefapprenticelife #ToGoBox #yycfood #yyc #crispy #roast #porkbelly #燒肉飯 #CantoneseCuisine #PinoyCuisine


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