Alain Ducasse au Plaza Athénée Dish: Sea bream, citrus fruit/peppers, caramelized ventrèche  From Food & Wine's "The World's Most Beautiful Restaurant Dishes"

Alain Ducasse au Plaza Athénée Dish: Sea bream, citrus fruit/peppers, caramelized ventrèche From Food & Wine's "The World's Most Beautiful Restaurant Dishes"

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

Restaurant le Meurice Alain Ducasse Bonite, Aubergine 6341 © Pierre Monetta

The 10 Most Exclusive Michelin Starred Restaurants In The World

Restaurant le Meurice Alain Ducasse Bonite, Aubergine 6341 © Pierre Monetta

Seasonal Japanese sweets

Seasonal Japanese sweets

935197_10151995171137898_1448370235_n.jpg (425×580)

935197_10151995171137898_1448370235_n.jpg (425×580)

Rilakkuma.

Rilakkuma.

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

Pates de Fruits

Pates de Fruits

#plating #presentation

#plating #presentation

Japanese Unaju, Grilled Eel over Rice うな重

Japanese Unaju, Grilled Eel over Rice うな重

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