Agata Blach
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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://theartofplating.com/news/caviar-wagyu-by-eric-ripert/#sthash.bnvRfTk7.dpuf

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.

Cod, English peas, negi oil, black radish, and white miso consommé by @chefmelissaking, finalist in Bravo TV's Top Chef Season 12. #TheArtOfPlating - See more at: http://bit.ly/1Rj18qz

Cod, english peas, negi oil, black radish, and white miso consommé -

Vanilla bean rice pudding, strawberry, poached rhubarb, and matcha sorbet by @stephencollucci #TheArtOfPlating

theartofplating: Vanilla bean rice pudding strawberry poached rhubarb and matcha sorbet by