A round-up of the most stunning and loved Instagram posts of 2015!

 

Octopus and fennel by chef Mark Best of Marque Restaurant from Australia #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Dec 28, 2014 at 8:25pm PST

Chartreuse zabaione with chocolate flocking, Chartreuse and garden herb sauce, and crystalized herbs by chef Emmanuel Renaut of restaurant Flocons de Sel from France #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jan 4, 2015 at 7:43pm PST

Leek and brown butter by @restaurant_at #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jan 6, 2015 at 9:31pm PST

Chocolate sphere, chocolate ganache, devil’s food cake, and chocolate nests by chef Francisco Migoya of @modcuisine #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Jan 12, 2015 at 9:04pm PST

For the sweet tooth. A variety of textures and flavors by @atum_desserant #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jan 26, 2015 at 9:23pm PST

Alpine strawberries and mangosteen with Champagne chiboust cream, strawberry meringue, and strawberry sherbet by @martinbennsepia #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Jan 28, 2015 at 8:44pm PST

Deconstructed bamboo shoot salad “soup-nor-mai” with young bamboo shoot, red shallot, lemongrass, coriander, crushed roasted gluttonous rice, “bai-ya-nang gel” by @royalebrat #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Feb 3, 2015 at 8:25am PST

We’d take this over a dozen red roses any day! #vday .. Japanese red tuna and rose by chef Yann Bernard Lejard of restaurant Glow from Saudi Arabia #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Feb 12, 2015 at 9:33pm PST

Foie gras with pear, ginger, bitter chocolate and porcini pasta frolla crumbs, coriander honey meringue mushrooms, and sweet apple balsamic vinegar by @acquerellosf #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Feb 28, 2015 at 9:08pm PST

Dessert by chef Jacques Décoret of Maison Decoret from France #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Mar 11, 2015 at 9:31pm PDT

Salmon Mi-Cuit (half cooked) with yuzu shichimi spice and chives, grapefruit yogurt, kale, nasturtium, and pickled spring onion by @lennardy #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Mar 7, 2015 at 1:11pm PST

Whelk (sea snails), lovage, and Jerusalem artichoke by @restaurant_at #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Mar 13, 2015 at 9:44am PDT

White chocolate yogurt mousse, coconut snow, yuzu basil cake by @fredericmonti #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Mar 17, 2015 at 8:18am PDT

Hannibal inspired dish w/ beef tenderloin, dark chocolate demi glace, beet puree and onion by @lennardy #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Mar 24, 2015 at 7:57am PDT

Sago (starch from palm stems) in butterfly pea and coconut water with coconut and lotus petals by @royalebrat #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Mar 30, 2015 at 9:33pm PDT

#TBT Scallop and Caviar salad with mango by chef Eric Briffard of restaurant Le Cinq from Paris #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Apr 9, 2015 at 9:07pm PDT

Want to be featured? Tag your photos with #TheArtOfPlating! Mango textures, avocado, and vanilla sable by @gregoiremichaud

A photo posted by The Art of Plating (@theartofplating) on Apr 23, 2015 at 10:07am PDT

Tuna tartare, avocado, caviar, and sesame by @lennardy #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on May 8, 2015 at 8:36am PDT

Mussels, baby cucumber, peas, white currants, frozen pickled elderflower cream, and mussel sauce with chervil oil by @christiangadient #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on May 21, 2015 at 9:38pm PDT

Tuna and trout by @malkieuk #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on May 29, 2015 at 8:42am PDT

Butter poached North Atlantic squid stuffed with Arikara bean purée along with yellow zucchini ribbons, Agretti salad, and potato in a roasted spring garlic broth and chili oil by @adamseancron #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jun 17, 2015 at 8:09am PDT

Lime tart, mandarin vanilla lime ice, butternut squash mousse, marinated mandarin, candied mandarin (sour patch kid style), and pistachio crunch by @wolvesmouth #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jun 23, 2015 at 8:43am PDT

#TBT “Tomato, balloon of mozzarella, many complimentary flavors” with tomato, olives, zucchini blossoms, curry pudding, candied red onion sticks, cucumber, lemon couscous, toasted ciabatta “crumb rock”, molasses, and a balloon made of mozzarella filled with tomato foam by chef Grant Achatz of restaurant Alinea from Chicago #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Jun 25, 2015 at 8:45am PDT

Tomorrow we’re featuring all things Copenhagen! Stay tuned for #TAOPxCopenhagen Here’s a sneak peak: Lobster claw topped with pickled butternut squash, trout roe, lemon verbena, orange violas, and a Polynesian vanilla sauce served table side by @christiangadient : @_mwhen #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jul 19, 2015 at 9:08am PDT

Booking a trip to Copenhagen any time soon? Take some pointers from Christian Gadient of restaurant Marchal, Copenhagen! From his favorite spot to enjoy his morning coffee, to which metro stop to get off to get a true glimpse of nature’s beauty, Christian takes us on a lovely tour of Copenhagen on http://theartofplating.com now! Mackerel with pickled white asparagus in crown dill vinegar, dried cucumber powder, sauce on mackerel water, smoked cucumber juice by @christiangadient : @_mwhen #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jul 22, 2015 at 8:48am PDT

Hey #sushi lovers! How about this by @chefjohn #TheArtOfPlating Don’t forget to tune in tomorrow morning for a new episode of #ChefsCut featuring Rasmus Kofoed of the 2 Michelin starred restaurant Geranium + an awesome @chuboknives giveaway you don’t want to miss! A photo posted by The Art of Plating (@theartofplating) on Jul 19, 2015 at 9:12pm PDT

No. 4 of the World’s 50 Best Restaurants and considered the best restaurant in Latin America, restaurant Central of Lima, Peru, is probably the most avant-garde approach to Peruvian cuisine that the world has seen to date. Chef Virgilio Martinez and head chef Pia León take their diners all across Peru’s landscape, presenting ingredients from every corner of the country – the mountains, sea, desert, and jungle. Here, we have chef Virgilio’s Conchas y Lechuga, or “Mussels and Lettuce” – a meeting of the ocean and the land with mussels, lettuce, scallops, seaweed crust, granadilla crust, and lettuce sauce by @virgiliocentral. Get the #recipe on theartofplating.com now! #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Jul 27, 2015 at 9:27pm PDT

Toro #sashimi by @tadashi_takayama #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Aug 7, 2015 at 8:54pm PDT

#TBT to this beauty: Braised “Dongpo” pork belly sliced into a long unbroken strip and plated into a pyramid with cabbage hearts and bamboo shoots by Hubin 28 Restaurant from Hangzhou, China. by: @little_meg_siu_meg #TheArtOfPlating Enter for a chance to win a @breville Sous Chef Food Processor on theartofplating.com (link in profile) now! Ends 8/17

A photo posted by The Art of Plating (@theartofplating) on Aug 13, 2015 at 7:44am PDT

Steamed yogurt ‘panna cotta style’ with raspberries and pistachio inside a chocolate sphere by chef Atul Kochar of Benares restaurant from London #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Aug 24, 2015 at 8:35am PDT

Oyster vichyssoise and caviar by chef Daniel Humm of Eleven Madison Park #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Sep 1, 2015 at 9:07pm PDT

In honor of ‪#WorldVegetarianDay , we’re featuring An Ode to #Veggies on theartofplating.com! (Link in profile) Ratatouille w/ grilled vegetables by chef Alain Passard of L’Arpege. #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Oct 1, 2015 at 4:18pm PDT

Michelin starred chef Kei Kobayashi creates incredible harmony by joining elements of Japanese culture with French heritage and techniques. We got the chance to chat with him about how he strives to be like Picasso, his favorite spots in Paris, and his personal tip for plating an art piece. Now on theartofplating.com (link in profile) #TheArtOfPlating Basil, cottage cheese, Japanese clementine, and Yuzu molded into a ball by chef Kei Kobayashi of Restaurant Kei from France.

A photo posted by The Art of Plating (@theartofplating) on Oct 8, 2015 at 9:53pm PDT

Here’s some dessert inspiration by Noriyuki Hamada of restaurant Bleston Court Yukawatan from Japan #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Nov 11, 2015 at 8:48pm PST

Why hello there, beautiful peach dessert with rose sorbet by @ronnyemborg. by @signebirck #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Oct 17, 2015 at 12:11pm PDT

Gratin of potatoes and beets by @fredericanton #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Nov 12, 2015 at 11:43am PST

In search of some Autumn inspiration? Then look no further, 3-Michelin starred chef @danielhumm gives us his #recipe for this pickled squash, toasted pumpkin seeds, roasted kabocha squash, roasted pear, roasted chestnuts, radicchio, lemon vinaigrette, squash vinaigrette, and lemon oil dish on http://theartofplating.com (link in profile) #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Nov 5, 2015 at 9:00pm PST

Layers of foie gras by @ronnyemborg. by @signebirck #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on Nov 17, 2015 at 5:49pm PST

Pearls of tapioca, melon, and caviar by @chefjgv #TheArtOfPlating A photo posted by The Art of Plating (@theartofplating) on Nov 30, 2015 at 7:01pm PST

 

See you in 2016!
#theartofplating