Sebastien Thieffine’s Modern Key Lime Pie....it looks so perfect!! I wanna try making it!!

Sebastien Thieffine’s Modern Key Lime Pie....it looks so perfect!! I wanna try making it!!

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

« Précieux Nyangbo » de Laurent Jeannin au Bristol

Laurent Jeannin, orfèvre du sucré à l'Hôtel Bristol

Brown Course : The milk chocolate course layers flavors of coffee, chocolate, and nuts in mousse, ice cream, and a sable cookie. The classic design in the middle of the tasting is meant to anchor the menu in rich flavors and classic technique. via  Slide Show | First Look: Chocolate Dessert Tasting Menu at Gotham Bar and Grill, New York | Serious Eats

Brown Course : The milk chocolate course layers flavors of coffee, chocolate, and nuts in mousse, ice cream, and a sable cookie. The classic design in the middle of the tasting is meant to anchor the menu in rich flavors and classic technique. via Slide Show | First Look: Chocolate Dessert Tasting Menu at Gotham Bar and Grill, New York | Serious Eats

Arnaud Larher Réalisé dans le cadre des "sucrés - il était une fois la pâtisserie de demain"

Arnaud Larher Réalisé dans le cadre des "sucrés - il était une fois la pâtisserie de demain"

Plated Desserts at the Canadian Intercollegiate Chocolate Competition, sponsored by Cacao Barry Callebaut

Plated Desserts at the Canadian Intercollegiate Chocolate Competition, sponsored by Cacao Barry Callebaut

✿TIPS FOR DRESSING A PLATE.✿ 1.VIBRANT COLORS Spruce up your plate with vibrant hues. Green vegetables lose their colors very quickly when cooked. Blanch them just before serving.2. PLACEMENT If faced with lots of ingredients, the most classic way to plate it is to clock it. Place the starch at 10 o’clock, proteins at six o’clock and vegetables at two o’clock.

✿TIPS FOR DRESSING A PLATE.✿ 1.VIBRANT COLORS Spruce up your plate with vibrant hues. Green vegetables lose their colors very quickly when cooked. Blanch them just before serving.2. PLACEMENT If faced with lots of ingredients, the most classic way to plate it is to clock it. Place the starch at 10 o’clock, proteins at six o’clock and vegetables at two o’clock.

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