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TAOP Staff / March 24, 2017
Onion soup and potatoes by chef Martyn Meid of restaurant INK, in London.
TAOP Staff / March 17, 2017
Trout roe, preserved onion, and watercress by chef Jordan Khan of Destroyer, in Los Angeles.
TAOP Staff / March 3, 2017
Peas, Iberian pork tail, lemon, mint, and licorice by Joan Roca of El Celler de Can Roca, in Girona, Spain.
TAOP Staff / February 24, 2017
Watermelon, whipped feta, pickled rind, micro greens, and chili by chef Nicole Karr from Queens, NY.
TAOP Staff / February 19, 2017
Black forest chocolate dessert by Francois Daubinet.
TAOP Staff / February 13, 2017
Steamed wild oyster w/ crunchy broccoli stems by chef René Redzepi of Noma.
Seyine Park / February 2, 2017
Citrus cured hamachi, yuzu kosho sphere, green apple, shiso, and smoked sunflower seeds by chef Karlo Evaristo.
TAOP Staff / January 30, 2017
64º egg with aquitaine caviar, asparagus, and lobster by chef Christophe Girardot of restaurant La Guérinière in France.
TAOP Staff / January 20, 2017
Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by chef Martin Benn of Sepia Restaurant in Sydney, Australia.
TAOP Staff / January 13, 2017
Guinea fowl, parsnips, grapes, and oats by Daniel Humm of three Michelin starred Eleven Madison Park, in NYC.