The Art of Plating

The Art of Plating Gastronomy as a form of high art -- please send all photo, video, and article submissions to [email protected]

Not just any kind of macaron, it’s a CRYSTAL bread macaron with smoked apple and cider gel and soft apple by 💎
03/23/2026

Not just any kind of macaron, it’s a CRYSTAL bread macaron with smoked apple and cider gel and soft apple by 💎

Sweet textures of white on a celebration cake by ❄️
03/03/2026

Sweet textures of white on a celebration cake by ❄️

02/11/2026

Parsnip, Celeriac & Coconut Milk Soup infused with makrut lime, finished with beetroot powder by 🥣

Inspired by glittering curtains and neon maze-like motifs found at the cinema, this dish was designed to have the diner participate in the visual moment.

“The use of stencils in food is not new, but it is most often found in pastry, where it creates a fixed, purely decorative result. I wanted to bring this technique into the savory world and make it more dynamic,” says Eleonore Buschinger, Chef and Founder of Vitamin Color.

Which one is your favorite 1–5?1. Sliced Yellowtail w/ preserved calamansi 🍋‍🟩2. Bluefin Tuna w/ yuzu ponzu, apple, and ...
02/10/2026

Which one is your favorite 1–5?

1. Sliced Yellowtail w/ preserved calamansi 🍋‍🟩
2. Bluefin Tuna w/ yuzu ponzu, apple, and sorrel🍎
3. Flounder w/ Pomelo and fermented strawberry 🍓
4. Sea Bream w/ pear and lemon verbena vinegar 🍐
5. Albacore w/ leopard melon 🍈

By

02/09/2026

A 38-second look Latin America’s Best Restaurant , a place where Chef is pushing the potential of Colombian cuisine with world class creativity. While the flavors here are complex, the experience is intentionally unstuffy and cool. Pro tip: head upstairs to sit in the heart of the action. ⚡️

📍 El Chato, Calle 65 # 3b-76, Bogotá, Colombia 🇨🇴

🎥: | |

11/19/2025

A little tableside snow is always fun… Banana semifreddo with yuzu custard, flambéed praline sponge cake, and yuzu & cotija cheese snow by at La OLA 🍌❄️

11/18/2025

Tuna tostada, salsa macha, avocado, and caviar by at La OLA, a new coastal Mexican restaurant at 🥑🌮

11/17/2025

Who’s calling dibs on breaking the yolk?? A take on a classic carbonara w/ thin sheets of handkerchief pasta, pancetta, pecorino, black pepper, and sous vide egg yolk by 🧀🍝

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