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Plating

5 posts

Steinbeisser Experimental Gastronomy: when food, art and sustainability meet with elegance and playfulness

Berries and Spice - Steinbeisser Experimental Gastronomy- when food, art and sustainability meet with elegance and playfulness
Discover the Steinbeisser Experimental Gastronomy dinner series, where sustainable food meets ingenious tableware in a unique setting.
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Berries and Spice - Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard
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Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard

There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
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How to plate dishes worthy of a fine dining restaurant - the complete guide | Berries and Spice
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How to plate dishes worthy of a fine dining restaurant – the complete guide

This complete guide will provide you with everything you need to know to plate dishes worthy of a fine dining restaurant. You will find tips on how to bring the right elements together, choose the right plates and find your tone of voice as well as your unique style of plating.
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Tales from my test kitchen #1: plating level up | Berries and Spice
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Tales from my test kitchen #1: plating level up

Because I cook a lot and constantly experiment and learn, here is the first article from a new series. Tales from my test kitchen #1: plating level up.
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Fabulous Foie Gras with Pear, Gingerbread, Hazelnut and Sauternes | Berries and Spice
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Fabulous Foie Gras with Pear, Gingerbread, Hazelnut and Sauternes

Foie gras au torchon, pear gel, unsweetened gingerbread crumble, hazelnut sponge and Sauternes jelly. Easier than it sounds, I promise!
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Browse through
  • Food facts
  • Gourmet Stories
  • Interviews with Chefs
  • Natural Wine – Tales of grapes, juice and fermentation
  • Plating
  • Recipes
  • Restaurants
  • The restaurant business
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