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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.

L'Atelier de Joel Robuchon

家で料理をしてもなかなかお洒落な見た目にならない…なんてことありませんか?いつもの料理でも盛り付けを変えるだけで一気にお洒落に見えちゃう方法があるのです。それは【お皿にソース】の盛り付け方☆ いつもの料理にいろんなソースを垂らしたり落としたりするだけでまるでフレンチ料理みたいになってしまうとっておきの盛り付け方法をご紹介します。

Olo Restaurant, Nordic gourmet cuisine at Kasarminkatu 44 (Oh yeah, you´re gonna love it!)

Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

#plating #presentation Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. © Richard Haughton - See more at:

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

Roasted scampi seasoned with tea and scampi oil by chef Tetsuya Wakuda. © Waku Ghin - See more at:

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.

Bricolage gourmand - Housing gourmet - viviendas gastromico Pince…

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