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King crab with panna cotta of celeriac, lobster salad with mustard leaves and ouzo jelly, and Aegean sea bass with olive oil "egg yolks" (a nod to modernist cuisine, also known as molecular gastronomy) are oustanding.

Edible flowers - Massimo Bottura Flower salad https://www.finedininglovers.com/photo/food-photography/s-pellegrino-sapori-ticino-2015/massimo-bottura-flower-salad/

Tuiles framboise

La meilleure recette de Tuiles framboise...! L'essayer, c'est l'adopter! 4.2/5 (9 votes), 6 Commentaires. Ingrédients: 0.025 kg de beurre, 0.050 kg de sucre, 0.035 kg de coulis de framboises, 0.025 kg de farine

Noma These guys always use edible flowers beautifully. Art on a plate. I didn't know which board to put this on, Foodie or Flower Power! Absolute delight

Lobster with sea urchin froth and caviar by chef Ryan McCaskey of Acadia. © Anthony Tahlier - See more at: http://theartofplating.com/editorial/photographer-anthony-tahlier/#sthash.59dt8dtw.dpuf

This dish with fresh octopus is made by @pjrollinson from Singapore: "I'm executive chef of a fine dining restaurant in singapore called flutes. Originally from australia I have been in singapore for 8 years. Inspiration behind the dish is octopus is ofren synonymous with medeterainean cuisine particularly spanish. So I paired the terrine with ingriedents which lean towards that spanish influence. The octopus is a sustainable product caught off fremantle western australia." Fremantle Octopus…

Molecular Gastronomy – Goji caviar tiny spheres

Goji caviar... looks only slightly disturbing, but would be better over panna cotta or something with a lavender sprig.