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Chefs Plate

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The Art of Plating - Gastronomia como forma de arte

The Art of Plating é um projeto que mostra a gastronomia como forma de arte. São formas, texturas e cores de alimentos que contam histórias sobre um prato.

Chef Emmanuel Garcia teaches us the three elements that go into plating food like a pro: 1. The plate 2. Color 3. Technique

Portrait of chefs team finishing dessert plates. In the kitchen #Sponsored , #AD, #Paid, #chefs, #plates, #kitchen, #team

Photo about Portrait of chefs team finishing dessert plates in the kitchen. Image of mature, gourmet, colleague - 68277605

This easy creamy chicken gnocchi bake is a comfort food classic. Made with pillow soft gnocchi, rosemary garlic marinated chicken and a rich cream sauce.

2 · 80 minutes · This Creamy Chicken Gnocchi Bake is a comfort food classic for those cold winter months. This cozy bake is made with pillow-soft gnocchi, rosemary garlic marinated chicken and a rich cream sauce studded with tender baby spinach that will leave you licking your plate clean!

15 ingredients

Meat
  • 3 Chicken breasts, medium
Produce
  • 3 cups Baby spinach
  • 2 cloves Garlic
  • 3 Garlic cloves
  • 1 Parsley, fresh
  • 2 tbsp Rosemary
Pasta & Grains
  • 1 (17.5 oz) package Pre-made gnocchi
Baking & Spices
  • 3 tbsp All-purpose flour
  • 1 Pinch Cayenne pepper
  • 2 Kosher salt and freshly ground black pepper
  • 1 Pinch Nutmeg, grated
Oils & Vinegars
  • 2 tbsp Olive oil
Dairy
  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Roth grand cru cheese, grated
  • 1 1/2 cups Whole milk
This lobster croquette recipe from Michael Bremner is paired with a zingy charred lime mayonnaise and nori gomasio for a truly addictive dish.

This lobster croquette recipe from Michael Bremner is paired with a zingy charred lime mayonnaise and nori gomasio for a truly addictive dish.

40 ingredients

Seafood
  • 2 Lobsters
Produce
  • 2 Bay leaves
  • 150 g Celery
  • 150 g Fennel
  • 5 Garlic cloves
  • 150 g Leek
  • 1 Lemon
  • 1 Lemongrass stalk
  • 2 Limes
  • 5 Nori sheets
  • 250 g Onion
  • 50 g Parsley
  • 100 g Shallots
  • 1 sprig Tarragon
  • 400 g Tinned plum tomatoes
Refrigerated
  • 2 Egg yolks
  • 4 Eggs
Canned Goods
  • 100 g Tomato paste
Condiments
  • 1/2 tsp Dijon mustard
Baking & Spices
  • 3 g Cayenne pepper
  • 5 g Coriander seeds
  • 5 g Fennel seeds
  • 750 g Flour
  • 10 g Paprika, smoked
  • 1 Pepper
  • 1 pinch Saffron
  • 2 Salt
  • 6 g Sea salt, flaky
  • 100 g Sesame seeds
  • 5 g Star anise
Oils & Vinegars
  • 10 g Chardonnay vinegar
  • 1 Oil
  • 100 ml Olive oil
  • 400 ml Olive oil, light
Bread & Baked Goods
  • 1 500g of panko breadcrumbs
Dairy
  • 250 g Butter
Beer, Wine & Liquor
  • 175 ml Brandy
  • 175 ml Pernod
  • 1 liter White wine
Liquids
  • 5 liter Water
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We’re loving the layers on this pain au chocolat made with Valrhona dark chocolate bâtons and dipped in Valrhona 62% dark chocolate by @bakedbybedros.

We’re loving the layers on this pain au chocolat made with Valrhona dark chocolate bâtons and dipped in Valrhona 62% dark chocolate by @bakedbybedros.