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Sea Bream, Citrus Fruit/Peppers, Caramelized Ventrèche by Alain Ducasse

Sea Bream, Citrus Fruit/Peppers, Caramelized Ventrèche by Alain Ducasse

Semi-Dried Beetroot With Salted Squab, Three-Year-Old Pickled Cherries, and Hay Syhabout made a name for himself as something of an outsider, and he gets a charge out of using ingredients like cherries at unexpected times. Here, they’re preserved, which Syhabout hopes serves as a reminder that cooking techniques developed

Semi-Dried Beetroot With Salted Squab, Three-Year-Old Pickled Cherries, and Hay Syhabout made a name for himself as something of an outsider, and he gets a charge out of using ingredients like cherries at unexpected times. Here, they’re preserved, which Syhabout hopes serves as a reminder that cooking techniques developed

Noma

Noma

Glazed Beetroot with Smoked Ox-Bone Marrow, Apples and Sorrel, Beetroot Sauce from Noma (René Redzepi)

Glazed Beetroot with Smoked Ox-Bone Marrow, Apples and Sorrel, Beetroot Sauce from Noma (René Redzepi)

Scrumptious lunch at Fiordland Lodge.

Scrumptious lunch at Fiordland Lodge.

Seared prawns and Davidson plums at Orana.

Seared prawns and Davidson plums at Orana.

Confit of Moulard Duck “Foie Gras” by Timothy Hollingsworth (French Laundry)

Confit of Moulard Duck “Foie Gras” by Timothy Hollingsworth (French Laundry)

Deep Fried Camembert, Blistered Tomatoes, Baby Marrow, Coriander Dressing                                                                                                                                                                                 もっと見る

Churros with Dark Chocolate Sauce

Deep Fried Camembert, Blistered Tomatoes, Baby Marrow, Coriander Dressing もっと見る

Japanese Tai Fish Carpaccio with Daikon Radish|金目鯛のカルパッチョ

Japanese Tai Fish Carpaccio with Daikon Radish|金目鯛のカルパッチョ

Japanese Unaju, Grilled Eel over Rice うな重

Japanese Unaju, Grilled Eel over Rice うな重

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