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Inspiration

The Best Patissier In The World: Cédric Grolet

TAOP Staff / October 19, 2017

Cédric Grolet of Le Meurice in Paris, France was just named the Best Patissier in The World by Les Grandes Tables Du Monde, a French gastronomic luxury association founded in 1954. Here are some of Cédric’s best and sweetest works.

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Inspiration

The Latest Trend in Plating: Scaling

TAOP Staff / October 10, 2017

Scaling, a plating technique in which an element is meticulously layered into a scale like pattern, seems to be the latest trend to make its way back onto plates and in the restaurants. The technique was iconically popularized by the legendary chef Paul Bocuse on his Red Mullet and Potato Scales dish. Here are some of our favorite modern uses of the technique.

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Inspiration

Eleven Madison Park’s New Menu

TAOP Staff / October 9, 2017

Here’s a gorgeous and striking look into the Eleven Madison Park’s (ranked #1 on the World’s 50 Best Restaurants list) new menu that debuted last night for the reopening of their newly renovated restaurant. Instead of overly ornamental dishes being plated, chef Daniel Humm takes a refreshingly minimal approach on his plating style.

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Places

A Perfect Weekend in Lisbon

TAOP Staff / October 9, 2017

Miguel Andrade, a Lisbon-based writer and researcher, chef connector and all-around bon vivant took over our Instagram to show us where go on a Perfect Weekend in Lisbon. Here’s what you missed.

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How-to

Simple to Spectacular: Kale Salad

TAOP Staff / September 29, 2017

Chef Kevin Meehan of Kali Restaurant from Los Angeles, CA shows us how to easily upgrade a kale salad with some quick plating techniques.

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How-to

Simple to Spectacular: Ice Cream

TAOP Staff / August 9, 2017

Looking for an elegant but easy way to serve ice cream to your guests? We created a simple video with more detailed instructions to show you how to plate ice cream like a pro in 5 quick steps.

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