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Sea bass with vegetable #confetti

Sea bass with vegetable #confetti

http://restaurantlista.com

http://restaurantlista.com

Escalopines de #bar à l’émincé d’#artichaut, nage réduite au #caviar -

Escalopines de #bar à l’émincé d’#artichaut, nage réduite au #caviar -

Arzak,- San Sebastián, Spain. Astrogeographic position: in between fire sign Sagittarius major indicator for spanish culture and sign of style, design , fashion, ornaments + composition and traditionalistic, strict, conservative Capricorn sign of professional skill and authority. 2nd coordinate in highly magnetic, intense, self-centered, royal Leo sign of emotional self expression and fullfilling one´s desires. FL 4.

Arzak,- San Sebastián, Spain. Astrogeographic position: in between fire sign Sagittarius major indicator for spanish culture and sign of style, design , fashion, ornaments + composition and traditionalistic, strict, conservative Capricorn sign of professional skill and authority. 2nd coordinate in highly magnetic, intense, self-centered, royal Leo sign of emotional self expression and fullfilling one´s desires. FL 4.

#Sesame-coated #mackerel, served with Fromage Frais, #Honey and Cider Vinegar

#Sesame-coated #mackerel, served with Fromage Frais, #Honey and Cider Vinegar

Baunco rockfish cooked in a clay oven with a salad of wild herbs, acidic roots, and spicy wild flowers by chef Rodolfo Guzman of restaurant Boragó from Santiago, Chile

Baunco rockfish cooked in a clay oven with a salad of wild herbs, acidic roots, and spicy wild flowers by chef Rodolfo Guzman of restaurant Boragó from Santiago, Chile

Filet de #sole rôti, fleurs de #courgette farcies de #coques, jus de leur cuisson au #basilic

Filet de #sole rôti, fleurs de #courgette farcies de #coques, jus de leur cuisson au #basilic

At The French Laundry, no detail or element can be less important or more important to another.

At The French Laundry, no detail or element can be less important or more important to another.

Dos de #cabillaud poudré de #morilles, #endives farcies de noix et comté, sabayon au macvin

Dos de #cabillaud poudré de #morilles, #endives farcies de noix et comté, sabayon au macvin

Chef David Thompson has been studying Thai food for decades; at Nahm, he puts all his knowledge on the plate. - Bangkok, Thailand

Chef David Thompson has been studying Thai food for decades; at Nahm, he puts all his knowledge on the plate. - Bangkok, Thailand

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