Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)
Guillaume Mabilleau Meilleur Ouvrier de France Pâtissier
I tried this and everyone liked them. (Also a little tip is you can use croissant pastry to make this I did)
Mini Pavlovas with Forest Fruit Recipe that's really good lighting use around this fruit.
A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy
Dark spring cupcakes by Dina (Food Photography) on 500px
35PHOTO - Диана Амелина - В бельевой
I won’t bore you all with my history (actually I will but that will come later) so …