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Latest #gastroart Posts

  • ▪️Petit classique revisité !! 🔪 - Tartare de bœuf couper au couteau , jaune d’œuf cuit à 55 degrés , cercle en croûton et petit jardin de crudités 🥬
  • ▪️Petit classique revisité !! 🔪 - Tartare de bœuf couper au couteau , jaune d’œuf cuit à 55 degrés , cercle en croûton et petit jardin de crudités 🥬
  •  6  1  11 hours ago
  • from @dinarakasko -  This cake was created specially for Land Rover’s 70th Anniversary @landrover , ONELIFE Land Rover magazine cover. The process of making it was interesting and fascinating. More than 8kg of chocolate and other ingredients were needed to create it.  It’s not just chocolate décor on it; each slice of this chocolate shows every year of Land Rover’s life. During 70 years of its existence, In this work we used a gradient color change technique. Land Rover’s design were constantly changing, and every single chocolate slice of this cake represents its design change. The increase in color density symbolizes the evolution of the company's model range. The first idea came from the magazine editor. .
Этот торт был создан специально для 70-летия Land Rover @landrover, обложки официального журнала Land Rover ONELIFE magazine. Процес создания торта от идеи до воплощения был очень интересным и увлекательным, потребовалось более 8 кг шоколада и других ингредиентов. Разноцветные плоскости - это не просто шоколадный декор, каждая плоскость показывает изменение дизайна Land Rover в течении 70ти лет. Изначальная идея-задача задана редакторами журнала :)
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@dinarakasko#okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoart#buzzfeedtasty#landrover#buzzfeedfood #rangerover #cakes#торт
  • from @dinarakasko - This cake was created specially for Land Rover’s 70th Anniversary @landrover , ONELIFE Land Rover magazine cover. The process of making it was interesting and fascinating. More than 8kg of chocolate and other ingredients were needed to create it. It’s not just chocolate décor on it; each slice of this chocolate shows every year of Land Rover’s life. During 70 years of its existence, In this work we used a gradient color change technique. Land Rover’s design were constantly changing, and every single chocolate slice of this cake represents its design change. The increase in color density symbolizes the evolution of the company's model range. The first idea came from the magazine editor. .
    Этот торт был создан специально для 70-летия Land Rover @landrover, обложки официального журнала Land Rover ONELIFE magazine. Процес создания торта от идеи до воплощения был очень интересным и увлекательным, потребовалось более 8 кг шоколада и других ингредиентов. Разноцветные плоскости - это не просто шоколадный декор, каждая плоскость показывает изменение дизайна Land Rover в течении 70ти лет. Изначальная идея-задача задана редакторами журнала :)
    .
    @dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoart #buzzfeedtasty #landrover #buzzfeedfood #rangerover #cakes #торт
  •  7  0  11 hours ago
  • Leeks.
  • Leeks.
  •  27  1  11 hours ago
  • Ces 2 images illustrent comment tout peut être une source d’inspiration. 👉 Swipe pour voir les liens visuels qui peuvent s'établir entre votre barbecue et ce dressage de truffe arancini par @mmiklosik !
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Le cahier Printemps-Été 2020 qui est sorti il y a peu permet d'anticiper la Saint-Valentin, Pâques, la fête des mères et toutes les autres créations à gérer au quotidien...). Pour plus d'informations et feuilleter les cahiers pour vous faire une idée de la créativité procurée par ces outils créatifs, conçus pour des gens créatifs, contactez-nous.
•
De grands noms de la gastronomie française ont immédiatement compris l’intérêt de ces cahiers d’inspirations culinaires pour prendre un an d’avance sur les tendances, gagner un temps précieux de recherches et ont acheté ces outils dès leur lancement. Faites comme eux, inspirez-vous !
  • Ces 2 images illustrent comment tout peut être une source d’inspiration. 👉 Swipe pour voir les liens visuels qui peuvent s'établir entre votre barbecue et ce dressage de truffe arancini par @mmiklosik !

    Le cahier Printemps-Été 2020 qui est sorti il y a peu permet d'anticiper la Saint-Valentin, Pâques, la fête des mères et toutes les autres créations à gérer au quotidien...). Pour plus d'informations et feuilleter les cahiers pour vous faire une idée de la créativité procurée par ces outils créatifs, conçus pour des gens créatifs, contactez-nous.

    De grands noms de la gastronomie française ont immédiatement compris l’intérêt de ces cahiers d’inspirations culinaires pour prendre un an d’avance sur les tendances, gagner un temps précieux de recherches et ont acheté ces outils dès leur lancement. Faites comme eux, inspirez-vous !
  •  14  1  11 hours ago
  • PHỎ CHÍN (WELL DONE BRISKET) + BÁNH MÌ THỊT.  The best phỏ in the Boston area
  • PHỎ CHÍN (WELL DONE BRISKET) + BÁNH MÌ THỊT. The best phỏ in the Boston area
  •  14  1  12 hours ago

Top #gastroart Posts

  • Heiko Nieder means teamwork! WE are The Restaurant.✨
  • Heiko Nieder means teamwork! WE are The Restaurant.✨
  •  196  2  13 hours ago
  • Variations of rhubarb with strawberry and buckwheat at 3 Michelin star GästeHaus Klaus Erfort in Saarbrucken, Germany (€142 for four course prix fixe). The first impression of GästeHaus didn’t exactly scream three star. Instead of some grand location the restaurant is in a nice townhouse next to a run down gas station. Rather than having some absurd staff to customer ratio the front of house seemed to be stretched quite thin with no one waiting to show you to your table and the first set of amuses being dropped off with no explanation. The service did get better after these initial hiccups and fortunately the food was much more even throughout. There were no lows in the four courses but no highs either. Overall the dishes were perfectly executed but rather safe, the type of cooking you’d love to enjoy locally but not quite ‘worth a journey’ to experience.
  • Variations of rhubarb with strawberry and buckwheat at 3 Michelin star GästeHaus Klaus Erfort in Saarbrucken, Germany (€142 for four course prix fixe). The first impression of GästeHaus didn’t exactly scream three star. Instead of some grand location the restaurant is in a nice townhouse next to a run down gas station. Rather than having some absurd staff to customer ratio the front of house seemed to be stretched quite thin with no one waiting to show you to your table and the first set of amuses being dropped off with no explanation. The service did get better after these initial hiccups and fortunately the food was much more even throughout. There were no lows in the four courses but no highs either. Overall the dishes were perfectly executed but rather safe, the type of cooking you’d love to enjoy locally but not quite ‘worth a journey’ to experience.
  •  821  29  16 hours ago
  • FARRO | Beetroot Veloute “[Farro] serves up clean and deceptively simple, modern European cooking, where flavour rules. Winter ushers in chef Alex Windebank’s warm and comforting creations. Rich and creamy velouté made from seasonal vegetables arrive in jugs, to be poured over the likes of blue cheese crumpets or filled pastry parcels.” Read my write up of Farro (and a few other places and people on my foodie radar) in this months @wantedonlinesa. Also, do go past for a bite, their menu is quite possibly the best it’s ever been. #thejoburgfoodie @farroillovo
  • FARRO | Beetroot Veloute “[Farro] serves up clean and deceptively simple, modern European cooking, where flavour rules. Winter ushers in chef Alex Windebank’s warm and comforting creations. Rich and creamy velouté made from seasonal vegetables arrive in jugs, to be poured over the likes of blue cheese crumpets or filled pastry parcels.” Read my write up of Farro (and a few other places and people on my foodie radar) in this months @wantedonlinesa. Also, do go past for a bite, their menu is quite possibly the best it’s ever been. #thejoburgfoodie @farroillovo
  •  202  7  15 hours ago
  • The requested vodka and beetroot cured salmon. 
1 whole side of salmon, scaled, checked for bones and trimmed: 
For the beetroot, vodka rub:
100ml vodka, better the quality better and cleaner the taste
Beetroot powder 30g, if unable to get this 2 whole beetroots cooked and peeled and blended
Handful of dill

For the cure 
150g salt
250g sugar 
2 tablespoons Toasted coriander seeds
2 tablespoons fennel seeds

1. In a food processor blend vodka, beetroot and dill.
2. Put salmon into a suitable shallow dish
3. Rub all the beetroot vodka blend onto salmon and leave out at room temp for 20 minutes to soak in.
4. After 20 minutes cover the salmon in the cure and pack down.
5. After a day or 2 just move and slightly rearrange salmon to make sure cure is working on the salmon
6. Leave in the fridge for at least 4 days and up to a week.
7. Once cured the salmon should be bright red and firm to handle. Wash off the cure with cold water until all is off.
8. Pat dry
9. Slice and serve
10. Enjoy
  • The requested vodka and beetroot cured salmon.
    1 whole side of salmon, scaled, checked for bones and trimmed:
    For the beetroot, vodka rub:
    100ml vodka, better the quality better and cleaner the taste
    Beetroot powder 30g, if unable to get this 2 whole beetroots cooked and peeled and blended
    Handful of dill

    For the cure
    150g salt
    250g sugar
    2 tablespoons Toasted coriander seeds
    2 tablespoons fennel seeds

    1. In a food processor blend vodka, beetroot and dill.
    2. Put salmon into a suitable shallow dish
    3. Rub all the beetroot vodka blend onto salmon and leave out at room temp for 20 minutes to soak in.
    4. After 20 minutes cover the salmon in the cure and pack down.
    5. After a day or 2 just move and slightly rearrange salmon to make sure cure is working on the salmon
    6. Leave in the fridge for at least 4 days and up to a week.
    7. Once cured the salmon should be bright red and firm to handle. Wash off the cure with cold water until all is off.
    8. Pat dry
    9. Slice and serve
    10. Enjoy
  •  236  6  15 hours ago