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Relais & Chateaux - Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. Jean Georges USA #relaischateaux #gastronomy.

Relais & Chateaux - Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. Jean Georges USA #relaischateaux #gastronomy.

L'Atelier de Joel Robuchon

L'Atelier de Joel Robuchon

"Kamachi - toho. Tuna sashimi

"Kamachi - toho. Tuna sashimi

Pub food platter - i think pots and serving dishes can go a step too far at times

Pub food platter - i think pots and serving dishes can go a step too far at times

Japanese Food Buta-no-Kakuni (豚の角煮), Soy Braised Pork Belly Dice with Soft Boiled Egg

Japanese Food Buta-no-Kakuni (豚の角煮), Soy Braised Pork Belly Dice with Soft Boiled Egg

#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at: http://theartofplating.com/editorial/kei-kobayashi-picasso-in-the-kitchen/#sthash.va2HUoOQ.dpuf

#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at: http://theartofplating.com/editorial/kei-kobayashi-picasso-in-the-kitchen/#sthash.va2HUoOQ.dpuf

Noma - Copenhagen artistic plating

Noma - Copenhagen artistic plating

Georges Blanc & Spa - FRANCE  #relaischateaux #champagne #maincourse

Georges Blanc & Spa - FRANCE #relaischateaux #champagne #maincourse

Le Gargouillou by Michel Bras

Le Gargouillou by Michel Bras

The Beef & Caviar by Philippe Jégo - Cap d'Antibes Beach Hotel***** Relais & Châteaux, French Riviera - France

The Beef & Caviar by Philippe Jégo - Cap d'Antibes Beach Hotel***** Relais & Châteaux, French Riviera - France

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