Since his stint on Top Chef, chef Marcel Vigneron has been perfecting the molecular gastronomy techniques that earned him praise and adoration on the show. Vigneron is now the owner of the restaurant Wolf on Melrose Avenue, where you might find him whipping up a dish of pork belly, black tiger prawns, black kale, and cherry tomato confit, or maybe even some smoking vegetables. See how Vigneron gets inventive in the kitchen alongside renowned food photographer Melanie Dunea. The perfect plating helps her capture the perfect shot.
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