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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

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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#PlateOfTheWeek

Waiting for Fall

TAOP Staff / September 9, 2016

With fall approaching just around the corner, we’re swooning over this beautiful dish by chef Martin Benn of Sepia in Sydney, Australia.

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#PlateOfTheWeek

Langoustine Tartare

TAOP Staff / August 27, 2016

Opened just last year, Michelin starred Manhattan restaurant Gabriel Kreuther quickly became one of the city’s most sought-after reservations. Here’s a popular dish made of langoustine tartare and cauliflower purée.

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#PlateOfTheWeek

Bacon Wrapped Rabbit

TAOP Staff / August 19, 2016

With chef Thomas Keller’s personal approval, the team at restaurant Next in Chicago will be recreating the iconic dishes of The French Laundry, where chef Grant Achatz spent four years. Here’s a little sneak peak of just one of the dishes on The French Laundry 1996 menu.

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