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The Art of Plating Trends for 2018

Maria Nguyen / December 12, 2017

What will plates look like in 2018? We’ve been paying close attention to what the best restaurants and chefs have been dishing out all year long — and we have one word: precision. Read on to see our The Art of Plating forecast to see what trends will shape the plates of 2018.

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#PlateOfTheWeek

An Edible Lake Geneva

TAOP Staff / December 6, 2017

A completely edible scene inspired by Lake Geneva by chef Vicky Cheng of restaurant Vea, Hong Kong.

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Inspiration

Recap: Chubo Knives Hawaii Instagram Takeover

TAOP Staff / November 10, 2017

Our friends Chubo Knives took over our Instagram for the day to share their delicious finds as they explored Honolulu during Hawaii Food and Wine Festival. Here’s a recap of the photos shared.

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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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