Fine dining spring recipes

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Miso-Glazed Celeriac Fondants - Fallow Celeriac Recipes, Upscale Bar, Wine Bistro, Miso Glaze, Food Fall, Food Project, Winter Dishes, Bar Food, Fall Dishes

Miso-Glazed Celeriac Fondants: A Chef-Led Recipe for Home Cooks Miso-Glazed Celeriac Fondants offer a delightful fusion of flavours, combining the earthy notes of celeriac with the umami richness of miso. This dish brings together techniques from both European and Japanese cuisines, creating a sophisticated yet accessible recipe for home cooks. Perfect as a side dish […]

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Still got room after dinner, but want something refreshing to wake up the mouth then this dessert is for you guys! A beautiful apple, pear, fennel compote with almond crumble, green apple & basil sorbet Most Beautiful Desserts, Fine Dining Spring Recipes, Spring Plated Desserts, Apple Plated Desserts, Winter Desserts Fine Dining, Dessert Plating Ideas Fine Dining, Fancy Apple Desserts, Autumn Desserts Fine Dining, Green Apple Dessert

Still got room after dinner, but want something refreshing to wake up the mouth then this dessert is for you guys! A beautiful apple, pear, fennel compote with almond crumble, green apple & basil sorbet

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Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile – Primal Wellness Scallop Plating Ideas, Scallop Pea Puree, Fine Dining Scallop Dishes, Scallops Plating Fine Dining, Beautifully Plated Food, Fancy Plating Ideas, Scallop Fine Dining, Spanish Scallops, Gourmet Scallops

Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days…

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