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Henrik Kovanen
Henrik Kovanen
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Antonio Bachour Mais
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by Pastry Chef Antonio Bachour
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by Pastry Chef Antonio Bachour
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Caramel au Beurre Salé - Salted . . . . . . . #cake…
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Season 2
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" Entremet consisting of bold dark chocolate, caramel, hazelnut, mango and passion fruit. A harmony of sweetness, acidity and bitterness.
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Mango compote Ivoire coconut whipped ganache chocolate crunch passion fruit Cremeux mint cake dusted with coconut moss Verrines #TagsForLikes #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234 #valrhona by bachour1234
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The art of plating dining
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By "Stuffed chicken wings, purple cabbage risotto and green…
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NoMad Restaurant - Lobster Minestrone - New York
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by smoothdude
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Yellow Zucchini Spiral, Goat Cheese Sphere, Tomatoes Confit ~ ღ Skuwandi
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King fish, Green Curry, Coconut rice (also in party)
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I am ready to food photography pasta ! I dont have to pay a fortune to learn how to do this! I am going to take some of my own.
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Cold fig spherification, chocolate infused blackberries, rose petals, chocolate and fig gel, white chocolate foam.
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foodartchefs: By Filet mignon covered with nuts red beet juice reduction.
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Black Forest cake as a sophisticated gluten-free dessert. Gluten free flour blend, dark Valrhona chocolate and cherries. It’s served with a light, minty Chantilly cream and wafers of aerated chocolate.
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Uwe Spätlich - The ChefsTalk Project
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Uni
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Uni soy milk panna cotta with ponzu gelee sweet pea puffed wild rice ponzu froth and uni by - by chefsroll
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