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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.

Chef Jason Howard - Seared #jerk corn feed Poussin/breaded leg, sweet potato gratin, crispy confit sweet potato, purée served with a strong #chicken reduction. Modern #caribbean #cuisine by #Chef Jason Howard.

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.

Foodstar Drouin Charles (@charles__drouin) shared a new image via Foodstarz PLUS…

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.

«Presentation! Sashimi of red Mediterranean prawn with grapefruit, amaranth salad & seaweed. Photo by Italo Bassi #sashimi #italian #chef #food #foodie…»

EDITION-エディション・コウジ シモムラ|フランス料理|東京都六本木

HAJIME 米田 肇 Hajime Yoneda「料理を前進させる」 PEOPLE / CHEF | The Cuisine Press

Carb, apple, coconut salad...Check out our page and follow for daily inspiring…

EDITION-エディション・コウジ シモムラ|エディション・コウジ シモムラ/EdiTion Koji Shimomura