Plating ideas

180 Pins
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2y
Lac Brome duck breast | FOUR Magazine
Lac Brome duck breast | FOUR Magazine
Credit to @pjrollinson Barbecued @rangersvalley Wagyu Striploin - Premier Selection
Entrecôte Belgian blue, green asparagus, chanterelles and cream of turnip with tarragon
Entrecôte Belgian blue, green asparagus, chanterelles and cream of turnip with tarragon by chef Olivier de Vinck of restaurant Kommilfoo 📸 by Adriaan Van Looy | www.hungryformore-mag.com
Credit to @rootsandwingschef Beef sirloin, glazed cheek, watercress purée, toasted quinoa.
LOTUS303: SLOT88 Link Situs Judi Slot Gacor Hari Ini Asli Gampang Menang
Credit to @cheflewisryan Cannon of Lamb, crispy lamb shoulder, braised Roscoff onion, peas & panc...
Laurent Dupont Photographe | Chefs, gastronomie, restaurants, savoir-faire, reportages, portraits...