The Art of Plating: Eat With Your Eyes

Of stunning food and gorgeous plating! These chefs certainly stepped up to the plate!

In Picture: Goats Cheese, Roasted and Pickled Squash, Beets, Smoked Chestnut, Pumpkin Jam and Toasted Seeds by chefdanielwatkins

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Ravioli of Rabbit Ragu, Chestnuts, Compressed Apple and Buckwheat by acquerellosf

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Octopus and Soba Noodles by chefpierreandre

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Pumpkin Soup with White Chocolate, Lime, Coconut and Duck Confit by chef Steven Greene of restaurant Herons from North Carolina.

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Dorset Crab, Heritage Carrots, Beetroot Pur�e, Avocado, and Cress by piersdawson

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Horchata Marshmallow and Cinnamon Filled with Cantaloupe, Rice, Vanilla Milk, and Almond Cookie by erukos

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Plating galore by chef Yann Bernard Lejard restaurant Glow from Saudi Arabia.

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Dulcey Cake Pop with Salted Yogurt, Raspberry Sauce, Meringue, Dulcey Cremeux, Frozen Pacojet Yogurt Rock by bachour1234

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Everything on This Plate is 100% Natural and the Beautiful Blue Comes From Dried Butter Pea Flowers. Sea Bass, Seaweed, Wild Garlic, Clams, Butter Pea Blossom, Mushroom, and Kombu Dashi by chefpoirotbkk

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Peas, Carrots, Brussels Chips, Avocado Cream, Black Sesame Foam by corinne_a_rice

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Beet Salad by chefjairzinho

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Gel�e of Sea Urchin, Celery and Caviar by Chef Fr�d�ric Anton of Le Pr� Catalan from Paris.

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Beaujolais and Sherry Braised Octopus with a Red Wine Sauce, Kohlrabi Disc, Beetroot, Pickled Black Radish, Beetroot Pur�e, Pickled Onion Jelly, Tobiko & Black Olive Soil by zeboy and shared by msihua

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