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A Note From Vincent Guiheneuf

Chefs are taking plating to a new level with the power of social media; they present us with exquisitely designed dishes for our eyes to feast upon. You no longer find exquisite plating only in Fine Dining restaurants, but both professional and home cooks are taking food presentation to the next level. Join us in finding inspiration from the discipline and artistry known as the "art of plating."
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Vincent Guiheneuf

@myfrenchchef

Nantes, France

Professional chef & creator of the website: My French Chef

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  • How To Make Perfect Vinaigrette

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Our favorite Mother's Day recipe is delicious, impressive AND easy; Seared Scallops with Chili-Lime…

Seared Scallops With Crispy Pancetta, Minty Pea Puree And Chili Lime Butter

Our favorite Mother's Day recipe is delicious, impressive AND easy; Seared Scallops with Chili-Lime Butter, Pea Purée and Crispy Pancetta. It looks like a million bucks but, even if you don't cook a lot of seafood, you can rock this. I promise.
Our favorite Mother's Day recipe is delicious, impressive AND… read more>
Recipe Original Source
Never too early for a Christmas tasting! Truffle chocolate tart with white chocolate and amaretti…

Truffle Chocolate Tart With White Chocolate And Amaretto Brulée

Never too early for a Christmas tasting! Truffle chocolate tart with white chocolate and amaretti brûlée.... @planiteventsltd @supernovalondon
Never too early for a Christmas tasting! Truffle chocolate tart… read more>

A Note From Vincent Guiheneuf

Magnificent plating sets this tart apart and makes a beautiful dessert.
Original Source
Orecchiette cacio e pepe with a twist! Made with cheese, black pepper and bit of fried garlic, that…

Orecchiette Cacio E Pepe

Orecchiette cacio e pepe with a twist! Made with cheese, black pepper and bit of fried garlic, that gives it a touch more flavor! Also added sautéed broccolini and its leaves, to add some green color in there ( my fave color by the way) So good with extra parmigiano reggiano shavings!
Orecchiette cacio e pepe with a twist! Made with cheese, black… read more>

A Note From Vincent Guiheneuf

I love the action of adding the parmesan which creates appealing & unique photography for this pasta dish.
Original Source
Roasted 30-day Aged Angus Eye Fillet, Poached Quince, Quandong, Jus, Golden Beets, Leek Ash…

Aged Angus Eye Fillet With Poached Quince And Quandong

Roasted 30-day Aged Angus Eye Fillet, Poached Quince, Quandong, Jus, Golden Beets, Leek Ash. #zeboycooks
Roasted 30-day Aged Angus Eye Fillet, Poached Quince, Quandong… read more>

A Note From Vincent Guiheneuf

Another incredible plate from Zeboy.
Original Source
Carrot cake:
Carrot sponge, basil matcha crumb, sweet poached carrots, cream cheese ice cream…

Carrot Cake Sponge With Basil Matcha Crumb And Sweet Poached Carrots

Carrot cake: Carrot sponge, basil matcha crumb, sweet poached carrots, cream cheese ice cream, candied pecans, ginger jelly, chocolate twigs. Throwback to a dish I made last year. #feedfeed
Carrot cake: Carrot sponge, basil matcha crumb, sweet poached… read more>

A Note From Vincent Guiheneuf

Minimalism at its finest!
Original Source
Duck breast, confit leg bonbon, celariac puree, celariac fondant, cherry gel, duck skin crisps and a…

Duck Breast, Confit Leg Bonbon With Celeriac Puree And Cherry Gel

Duck breast, confit leg bonbon, celariac puree, celariac fondant, cherry gel, duck skin crisps and a duck and red wine jus. #feedfeed
Duck breast, confit leg bonbon, celariac puree, celariac fondant… read more>

A Note From Vincent Guiheneuf

The organic plating of the garnish adorns the duck breast with an appetizing appeal.
Original Source
Grilled asparagus, crispy poached egg, black truffle, grana padano

Grilled Asparagus With Crispy Poached Egg, Black Truffle And Grana Padano

Grilled asparagus, crispy poached egg, black truffle, grana padano
Grilled asparagus, crispy poached egg, black truffle, grana… read more>

A Note From Vincent Guiheneuf

The playful texture and organic plating make a delightful dish.
Original Source
Panna cotta with saffron and vanilla, lemon curd, marinated strawberries, meringue, strawberry…

Saffron And Vanilla Panna Cotta With Lemon Curd And Marinated Strawberries

Panna cotta with saffron and vanilla, lemon curd, marinated strawberries, meringue, strawberry meringue crumble, strawberry coulis.
Panna cotta with saffron and vanilla, lemon curd, marinated… read more>

A Note From Vincent Guiheneuf

The panna cotta, berries, and lemon curd create a perfect balance to this delightful and fresh dish.
Original Source
Chocolate • Mango • Green apple • Lemon • Meringue.
Plate by @studiomattes

Chocolate, Mango And Green Apple Lemon Meringue

Chocolate • Mango • Green apple • Lemon • Meringue. Plate by @studiomattes
Chocolate • Mango • Green apple • Lemon • Meringue. Plate by… read more>

A Note From Vincent Guiheneuf

Gorgeous photography, vibrant colors, & simple ingredients, a true feast for your eyes!
Original Source
Holiday has finally ended and I arrived back home in Sydney today. 
This is Cherry Ripe, an…

Cherry Ripe

Holiday has finally ended and I arrived back home in Sydney today. This is Cherry Ripe, an Australia's oldest chocolate bar, consists of cherries and coconut coated with dark chocolate. My version of Cherry Ripe has coconut mousse, cherry jelly, dark chocolate shard, cherry, coconut curl and coconut biscuit. #feedfeed
Holiday has finally ended and I arrived back home in Sydney… read more>

A Note From Vincent Guiheneuf

Beautiful! The superposition of the ingredients and the skilled kitchen techniques make this dessert a work of art.
Original Source