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#PlateOfTheWeek

64º Egg

TAOP Staff / January 30, 2017

64º egg with aquitaine caviar, asparagus, and lobster by chef Christophe Girardot of restaurant La Guérinière in France.

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Crab & Garlic

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.

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#PlateOfTheWeek

Guinea Fowl

TAOP Staff / January 13, 2017

Guinea fowl, parsnips, grapes, and oats by Daniel Humm of three Michelin starred Eleven Madison Park, in NYC.

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Caramel Pear

TAOP Staff / January 6, 2017

After spending time in Michelin starred kitchens throughout Germany, France, and Switzerland, chef Gabriel Kreuther brought his talents to the U.S, where his cooking received many accolades. Now Gabriel Kreuther serves an Alsatian-inspired dining experience at his eponymous restaurant situated in Midtown, NYC.

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Sea Urchin & Caviar Perfection

TAOP Staff / December 8, 2016

Feast your eyes on this display of perfection by three Michelin starred French chef Frédéric Anton composed of sea urchin, celery, and caviar.

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Langoustine and Greens

TAOP Staff / November 28, 2016

All the way from Helsinki, Finland here is chef Jari Vesivalo’s langoustine and greens dish from Michelin starred restaurant Olo – a restaurant dedicated to serving the best ingredients with clear and modern flavors.

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The Winner of Valrhona’s Chocolate Chef Competition

TAOP Staff / October 28, 2016

Earlier this week, our Editor-in-Chief joined the jury to judge Valrhona C3 – an international pastry competition – at StarChef’s International Chefs Congress (ICC). Seven petit fours and seven plated desserts later, here is the winner that stole the judge’s hearts.

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Squid Sashimi

TAOP Staff / October 21, 2016

Bringing together elements of his Japanese culture with French heritage and techniques, chef Kei Kobayashi strives to be like Picasso and create a work of art with each plate.

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Chocolate Swoosh

TAOP Staff / September 30, 2016

Pastry chef Martin Diez is clearly a master of all things chocolate. Here we have a lavish dessert composed of Lapsang Souchong tea sorbet, black currants, vanilla, and chocolate.

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Pyramid Cake

TAOP Staff / September 16, 2016

Based in Kharkov, Ukraine, Dinara Kasko seeks to create something fresh and interesting. With a background in architecture, her incredible pastry creations reflect her skill and eye for design.

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