#THEARTOFPLATING

Your definitive source for food as form of high art.

[theartofplating]

Meat fruit by Heston Blumenthal - The Art Of Plating

[theartofplating]

5 Chefs Who Master #TheArtOfPlating - The Art Of Plating

[theartofplating]

Hay Ice Cream by chef André Chiang of Restaurant ANDRE in Singapore. © Restaurant ANDRE

See more at: http://bit.ly/2a6zTSF

[theartofplating]

Octaphilosophy™ – Terrior: pancetta wrapped rabbit with jus, butternut squash purée, garlic soil, black olive salt, Dijon mustard seeds and charred leeks by chef André Chiang of Restaurant ANDRE in Singapore. © Restaurant ANDRE

See more at: http://bit.ly/2a6zTSF

[theartofplating]

Restaurant ANDRE in Singapore.

See more at: http://bit.ly/2a6zTSF

[theartofplating]

Vanilla Oil, Lemongrass, Bitter Almond Curd by André Chiang of Restaurant ANDRE

See the recipe here: http://bit.ly/29BnKtj

[theartofplating]

Staircase details at Hotel d’Angleterre in Copenhagen, Denmark. © Hotel d’Angleterre

See more at: http://bit.ly/29opP83

[theartofplating]

Royal suite balcony at Hotel d’Angleterre in Copenhagen, Denmark. © La Maison Gray

See more at: http://bit.ly/29opP83

[theartofplating]

Balthazar Champagne Bar Hotel d’Angleterre, Copenhagen, Denmark

See more at: http://bit.ly/29opP83

[theartofplating]

Francesco Tonelli: Chef to Photographer

Cheesecake with raspberry vinegar snow, black raspberries, golden raspberries, red raspberries, gooseberries, red currants, white currants, blueberries, and fraise de bois (wild strawberries) w/ ice cream by chef Daniel Humm of Eleven Madison Park, NYC. © Francesco Tonelli

See more here: http://bit.ly/29n6T9Z

[theartofplating]

Tropical fruit, rum, vanilla, and kaffir lime by Grant Achatz of Alinea in Chicago. © Matthew Gilson

See more at: http://bit.ly/299P7oY

[theartofplating]

Caviar-Wagyu with wagyu beef, langoustine and Osetra caviar tartare, black pepper-vodka crème fraîche, and pomme gaufrettes by chef Eric Ripert of Le Bernardin in NYC. © Le Bernardin

See more at: http://bit.ly/28Rt47T

[theartofplating]

One of the biggest nights in fine dining, The World’s 50 Best Restaurants took place in New York for its very first time. Chefs, restaurants, critics, and lovers of food gathered on this special night for the unveiling of the top 50 restaurants of 2016. In collaboration with our friends at Vogue, here are the top 10 who head the list this year. 

See more at: http://bit.ly/1UPohEG

[theartofplating]

Peruvian chocolate with crunchy, iced chocolate sorbet infused with lemongrass by chef Eric Frechon. © FOUR Magazine

See more at: http://bit.ly/1M0u6sM

[theartofplating]

Almond financier with passion fruit curd and meringue by Leckerbaer. © Leckerbaer

See more at: http://bit.ly/1OFHRCh

[theartofplating]

What Do Michelin Starred Chefs Really Eat at Home?

We all wonder this same thing - what do the master chefs of the world actually eat at home? Brought to you by food writer Adrian Moore and photographer Carrie Solomon, is the new book Inside Chef’s Fridges, Europe - offering a rare glimpse inside the refrigerators of 40 top chefs throughout Europe.

See more at: http://bit.ly/1VkNHMB

[theartofplating]

Yuzu meringue pie and beetroot by chef Albert Adrià at A Cuatros Manos 2016.

See more at: http://bit.ly/1Nk4Ggm