The Art of Plating

  • Home
  • The Art of Plating

The Art of Plating Gastronomy as a form of high art -- please send all photo, video, and article submissions to [email protected]

19/11/2025

A little tableside snow is always fun… Banana semifreddo with yuzu custard, flambéed praline sponge cake, and yuzu & cotija cheese snow by at La OLA 🍌❄️

18/11/2025

Tuna tostada, salsa macha, avocado, and caviar by at La OLA, a new coastal Mexican restaurant at 🥑🌮

17/11/2025

Who’s calling dibs on breaking the yolk?? A take on a classic carbonara w/ thin sheets of handkerchief pasta, pancetta, pecorino, black pepper, and sous vide egg yolk by 🧀🍝

17/11/2025

A play on Lemon Meringue Pie w/ white chocolate mousse, yuzu and lemon custard, pie crumb, and shards of meringue by 🍋‍🟩🍋

05/11/2025

Jamón Ibérico & caramelized onion croquetas with patata brava, and a soup of charred calçots, romesco, and crispy jamón Ibérico by Chef Luis Roger for ’s 4-year anniversary collaboration dinner. We could easily eat 5 of these. 😍

Croquetas de Jamón Ibérico y cebolla caramelizada, acompañadas de patata brava, y una sopa de calçots asados con romesco y crujiente de Jamón Ibérico, elaboradas por el chef Luis Roger para el 4 Manos con por su 4º aniversario. Nos podríamos comer 5 sin pensarlo.

🎥:

04/11/2025

A playful take on a garden of carrots and Jamón Ibérico by chef featured at his 4 year anniversary dinner with a panna cotta of carrots, carrots glazed in Ibérico fat, Ibérico fat crumbles, and Ibérico fat powder.

“I love the fat of Jamón Ibérico 5J. Even just for fried eggs. It’s delicious,” he says.

Una divertida interpretación de un jardín de zanahorias y Jamón Ibérico , creada por el chef en el 4º aniversario de , con panna cotta de zanahoria, zanahorias glaseadas y crujientes de grasa ibérica.

“Me encanta la grasa del Jamón Ibérico. Incluso para unos huevos fritos, es pura delicia”, confiesa el chef.

08/09/2025

Stroll down Elizabeth Street in New York City’s charming NoLita neighborhood and you’ll find , an all-day Italian-French bakery and restaurant housed in a former 1930s Sicilian bakery. In partnership with .usa, we sat down with Chef to learn more about the coffee rituals that fuel her team. ☕️🥐

Read her full interview now (link in bio).

🎥:

Have you ever seen a fig tart like this? Figs are glazed to give it a shine and then swirled with a vanilla cream by in...
08/12/2024

Have you ever seen a fig tart like this? Figs are glazed to give it a shine and then swirled with a vanilla cream by in France 🇫🇷

Danish mackerel dressed in olive oil w/ tomato and green juniper by 🐟
07/12/2024

Danish mackerel dressed in olive oil w/ tomato and green juniper by 🐟

Address

300 S Doheny Dr

90048

Website

Alerts

Be the first to know and let us send you an email when The Art of Plating posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Art of Plating:

Shortcuts

  • Want your business to be the top-listed Media Company?

Share