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Ferran Adrià: Auditing the Creative Process

Seyine Park / October 30, 2014

It has been three years since Ferran Adrià closed elBulli’s doors. Since then, the award-winning international chef has devoted his life’s work towards creating a formula: a creative process to lead a restaurant to success, using the beloved elBulli as the model. Today, Adrià’s newest exhibition opens at the Espacio Fundación Telefónica, in Madrid, featuring his insights and explorations.

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Exploring Elements

Exploring Elements: Foie Gras

Emily Elyse Miller / October 28, 2014

The delicate, buttery taste of Foie Gras on your palate is tough to emulate. Though there is a slew of controversy surrounding the offal, it doesn’t stop chefs from incorporating the traditional French ingredient into their menus. When delicately prepared and plated as beautifully as the dishes we’ve sourced in this feature, we definitely won’t turn down a foie dish from time to time. Check out some of the most stunning foie dishes from master chefs across the globe in the first of our new series titled “Exploring Elements.”

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Marco Martini

TAOP Staff / October 28, 2014

Here’s a cinematic video featuring one of Italy’s best emerging chefs, Marco Martini of restaurant Stazione di Posta, plating a magical Cod dish with Pata Negra ham, bitter orange, and purple cabbage.

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Esquire’s Best New Restaurants 2014

TAOP Staff / October 15, 2014

Esquire just revealed its Best New Restaurants In America 2014 list, naming New York’s The Cecil as the Restaurant of the Year. With an approach towards recognizing more casual restaurants, the exciting list notably mentions Paul Qui as Chef of the Year, the state of Virginia as Region of the Year, and the chicken pot pie from the NoMad Bar as Dish of The Year. See the full list now.

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TAOP Staff / October 15, 2014

To announce its’ relocation to the NH Collection Eurobuilding hotel in Madrid, the three Michelin starred DiverXO releases this extremely bold and twisted short film directed by Marc Ortiz. The video, which eccentrically blurs the line between food and art, features chef David Muñoz and his team preparing and plating a selection of peculiar dishes for a bizarre group of guests. Watch now and be prepared to have your mind blown.

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Recipe: Salmon, Radish, Cucumbers, and Garlic Buttermilk

TAOP Staff / October 14, 2014

This week, our #PlateOfTheWeek is this compelling salmon dish with house made garlic buttermilk, pickled radish for acidity, cucumber for freshness, and charred onion powder by Chef Daniel Watkins of The Anchor restaurant from Hullbridge, Essex. Check out the recipe now.

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