Michał Karadżow
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Progress on this misty forest tattoo by @genghis_mccampbell. Big mountains are next! #gurutattoo #ha - gurutattoo

Progress on this misty forest tattoo by @genghis_mccampbell. Big mountains are next! #gurutattoo #ha - gurutattoo

48h short rib, watercress and Grelotte onions. #theartofplating #gastroart #chefsofinstagram #foodporn #picoftheday #food #foodie #foodstarz_official #igers #instahub #foodpics #foodphotography #yum #f52grams #instafood #instadaily #feedfeed #yummy #chefsroll #simple #wildchefs #london #travel

48h short rib, watercress and Grelotte onions. #theartofplating #gastroart #chefsofinstagram #foodporn #picoftheday #food #foodie #foodstarz_official #igers #instahub #foodpics #foodphotography #yum #f52grams #instafood #instadaily #feedfeed #yummy #chefsroll #simple #wildchefs #london #travel

World's Finest Food Plating (@gourmetartistry) • Instagram photos and videos

World's Finest Food Plating (@gourmetartistry) • Instagram photos and videos

Coral Tuile...!!! water...........................80 g oil................................30 g flour.............................10 g coffee extract...........1 drop salt.................................QS food colouring...............QS 1. mix all the ingredients. 2. heat up a non-stick frying pan without oil. 3. pour a table spoon of the mixture into the pan. 4. cook for a few minutes until you don't see the bubbles. 5. remove from the pan and drain on paper towels. #patissier…

Coral Tuile...!!! water...........................80 g oil................................30 g flour.............................10 g coffee extract...........1 drop salt.................................QS food colouring...............QS 1. mix all the ingredients. 2. heat up a non-stick frying pan without oil. 3. pour a table spoon of the mixture into the pan. 4. cook for a few minutes until you don't see the bubbles. 5. remove from the pan and drain on paper towels. #patissier…

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Eggs and Asparagus

Eggs and Asparagus

https://scontent-fra.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/s720x720/10461369_444200372404863_2249305154681859676_n.jpg?oh=1866c271daef6d02fd81c9089f78173a&oe=55749DD0

https://scontent-fra.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/s720x720/10461369_444200372404863_2249305154681859676_n.jpg?oh=1866c271daef6d02fd81c9089f78173a&oe=55749DD0

filet mignon | pie | 2x melon | parmesan | morel | herbs

filet mignon | pie | 2x melon | parmesan | morel | herbs

Filet of beef - The ChefsTalk Project

Filet of beef - The ChefsTalk Project