http://www.nicolasbuisson.com/spip.php?page=document&id_document=130Gastronomy has become a sought after experience for food lovers around the world. Chef’s have the ability to appeal to our taste and yet more recently they are wanting to create a full dining memory that will appeal to visual, sensory, taste and smell. Chef’s have become artists in their own rights and each chef is known of their technique as well as their creations. With the competition in the market climbing of truly artistic chefs, food connoisseurs have more options to select from and maybe just maybe chef’s have mastered the art of closing your eyes and feeling your foods colors by just one bit. But with food this beautiful, who would ever want to keep their eyes closed? Destination Luxury is always on the hunt for the most luxurious, elegant and regal. Below are some of the most beautiful food creations of the moment we have found. Enjoy!

 

Scallops romanesco madras curry david toutain

scallops-romanesco-madras-curry-david-toutain
Lemon curd, yuzu sorbet, gin & tonic jelly, agave syrup, dry raspberry

Amandine Chaignot by Richard Haughton

Amandine Chaignot by Richard Haughton
Cherry Chapel
Cherry Chapel http://njam.tv/recepten/cherry-chapel
Lobster by Chef Briffard @ Le Cinq
Lobster by Chef Briffard @ Le Cinq
SCALLOPS & CARROTS
SCALLOPS & CARROTS~ 8 scallops, 2 tbsp grapeseed oil, 3 tbsp butter, 8 oz roasted carrots, 8 quail eggs, small purple potatoes, blood orange segments, bottarga, herbs, carrot puree, 1 tsp ground cumin, salt, white pepper. Pickled Carrots: 8 oz baby carrots, 1 cup rice wine vinegar, 1 cup water, ½ cup sugar, ¼ cup honey, ½ tbsp kosher salt, 1 tbsp juniper berries, 1 tbsp coriander seed, 1 tbsp black peppercorns, 1 tbsp fennel seeds, 2 bay leaves, 1 tsp dried chili flakes.
Lychee, coconut and coriander
lychee I coconut I coriander - The ChefsTalk Project
Carrée d’agneau des alpes de Haute Provence
Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)
Jaunes d’oeufs de poule au caviar “Golden Oscietre” Gelée de pommes
Filet de sole rôti, fleurs de courgette
Filet de sole rôti, fleurs de courgette
Scallops at Acadia
Scallops at Acadia
Roasted Root Vegetable Salad with Millet Roasted Carrots with Cauliflower Couscous Sea bass with Meyer Lemon Purée and Zucchini Salad Whole Roasted Snapper with Cherry Tomatoes and Guacamole
keep exploring.. Roasted Root Vegetable Salad with Millet Roasted Carrots with Cauliflower Couscous Sea bass with Meyer Lemon Purée and Zucchini Salad Whole Roasted Snapper with Cherry Tomatoes and Guacamole
Sea Bass with Meyer Lemon Puree and Zucchini Salad
Sea Bass with Meyer Lemon Puree and Zucchini Salad
Razor clams, beetroot juice and horseradish
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