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“#TBT Everything on this plate is 100% natural and the beautiful blue comes from dried butter pea flowers... Sea bass, seaweed, wild garlic, clams, butter…”

White fish, oysters, dill, and cucumber by @sigurdurlaufdal #TheArtOfPlating

Crab boudin "en courgette" with saffron water vinaigrette by @langdonhallchef #TheArtOfPlating

Duck, pheasant, asparagus, potato stones, carrot, wild garlic, and truffle by @pawelkinowski #TheArtOfPlating

watermelon and prawns by chef Wuttisak on IG

White Chocolate Yogurt Cremeux, Compressed Summer Melons for pre dessert #theartofplating #chefstalk

Duck breast, pumpkin, and wild mushrooms by @kkousted #TheArtOfPlating

Kampachi with golden trout roe, pomelo and Thai basil by chef Curtis Duffy of Grace Restaurant from Chicago. Photo by @_plate #TheArtOfPlating

Marjoram roasted rack with morel panna cotta and fava beans by chef Daniel Humm of restaurant Eleven Madison Park from New York #TheArtOfPlating

Roasted and shaved beets with peanuts, blue cheese, avocado, mustard greens, and dill by chef Lee Wolen of Boka. © Galdones Photography - See more at: http://theartofplating.com/editorial/destination-guide-chicago-restaurants/#sthash.klilQYst.dpuf