Cauliflower Salad by Chef Jason Howard. Cauliflower salad, pickle cauliflower, red cabbage flakes, red cabbage powder, mango paper, basil oil with lemon thyme finish. Modern #caribbean #cuisine and #food #styling.

Cauliflower Salad by Chef Jason Howard. Cauliflower salad, pickle cauliflower, red cabbage flakes, red cabbage powder, mango paper, basil oil with lemon thyme finish. Modern #caribbean #cuisine and #food #styling.

Salad by @cristian.gadau

Salad by @cristian.gadau

米田 肇Hajime Yoneda Chef シェフ | 料理通信

米田 肇Hajime Yoneda Chef シェフ | 料理通信

Rustle up some of these delicious feta and sun-dried tomato cucumber rolls as a delicious and super easy canapé.

Rustle up some of these delicious feta and sun-dried tomato cucumber rolls as a delicious and super easy canapé.

まるでベーカリー? nahoさんの朝食スタイルが素敵 - macaroni

まるでベーカリー? nahoさんの朝食スタイルが素敵 - macaroni

Chilled tomato gazpacho with mozzarella spheres, cherry tomatoes infused with basil oil and crispy bread • ซุปกาซปาโชมะเขือเทศ กับ มอสซาเรล่า มะเขือเทศเชอรี่ในน้ำมันเบซิ่ลและขนมปังกรอบ

Chilled tomato gazpacho with mozzarella spheres, cherry tomatoes infused with basil oil and crispy bread • ซุปกาซปาโชมะเขือเทศ กับ มอสซาเรล่า มะเขือเทศเชอรี่ในน้ำมันเบซิ่ลและขนมปังกรอบ

Yellow pepper and fennel panacotta with avocado/iceberg lettuce & coriander oil and fresh crab meat."

Yellow pepper and fennel panacotta with avocado/iceberg lettuce & coriander oil and fresh crab meat."

YasaiTemari02.jpg

YasaiTemari02.jpg

食品の刺繍,写真食品,現代のキッチン,開口,モダンな料理,レストラン,高級料理,Vegan Plating,Soup Plating

Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.

Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.

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