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1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + innovation + design

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + innovation + design

Dehydrated Milk Foam, Honeycomb, Milk Ice and Chamomile

Dehydrated Milk Foam, Honeycomb, Milk Ice and Chamomile

Lamb ramp with ramson black garlic & pickled onion. By - @vladelo / By @andreykulpin #ChefsOfInstagram plating

Lamb ramp with ramson black garlic & pickled onion. By - @vladelo / By @andreykulpin #ChefsOfInstagram plating

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. © Evan Sung. - See more at: http://theartofplating.com/editorial/evan-sung-chameleon-in-the-kitchen-2/#sthash.gQMuT7TX.dpuf

Spectacular food photography by Line Klein, a Copenhagen-based acclaimed editorial photographer.

Spectacular food photography by Line Klein, a Copenhagen-based acclaimed editorial photographer.

carpaccio: shaved purple radishes with radish sprouts, pine nuts, lemon zest. {princess tofu}

carpaccio: shaved purple radishes with radish sprouts, pine nuts, lemon zest. {princess tofu}