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Fine Dining Trends_Theater at the table_Boragó_Santiago, Chile

#restaurante #HarrySasson #Bogotá #Colombia http://revistavivelatinoamerica.com/2014/05/18/restaurante-harry-sasson-entre-los-mejores-del-continente-bogota-colombia/

#restaurante #HarrySasson #Bogotá #Colombia http://revistavivelatinoamerica.com/2014/05/18/restaurante-harry-sasson-entre-los-mejores-del-continente-bogota-colombia/

Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC corrected. Have to make this!

Liquid Parmesan Gnocchi and Mushroom Infusion

Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC corrected (substitute veggie broth)

wow talk about decadent (pile of wagyu, foie gras, and uni)

Hida Wagyu Beef: This is intense! "Grade Hida Wagyu Beef with Foie Gras topped with Sea Urchin served on Homemade Grilled Miso".

Pine sautéed redfish salsify, pine tree sauce, and burned butter vinegar by chef Gunnar Karl Gíslason at DILL Restaurant. © Evan Sung. - See more at: http://theartofplating.com/editorial/evan-sung-chameleon-in-the-kitchen-2/#sthash.gQMuT7TX.dpuf

Pine sautéed redfish salsify, pine tree sauce, and burned butter vinegar by chef Gunnar Karl Gíslason at DILL Restaurant. - See more at: theartofplating.

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Danish-based beer brewery, Carlsberg is working alongside the Nordic Food Lab in Copenhagen to create a series of beers that could accompany certain ingredients and dish flavors.

poached wahoo

Lemongrass, coriander crispy top dashi poached wahoo, candy cane beets, purple radish, & spring onion by - ・・・ Tag your best plating pictures with to get featured.

Central, Lima, Peru - Conchas y lechuga, or mussels and lettuce, by Chef Virgilio Martinez.

The Oscars of Fine Dining: The World’s 50 Best Restaurants Right Now

Virgilio Martinez at Central Restaurant, Lima, Peru – Conchas y Lechuga

The vegetarian tasting menu. D.O.M.: Rediscovering Brazilian Ingredients. Alex Atala.

''Food Is All About Transformation'' Alex Atala

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