Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at:

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Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

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The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...

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edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

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Heston Blumenthal’s carbonara

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Tiramisu pots by Heston Blumenthal - nature plant pot food - environmental ?

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Heston Blumenthal’s triple cooked chips. Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

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Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

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A masterpiece of low-temperature cooking and a fantastic centrepiece for Christmas dinner

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A Heston Blumenthal Creation on

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