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Broken walnuts with cool milk cream and Armagnac jelly. June 2010. Photo: N. Moropoulos

Broken walnuts with cool milk cream and Armagnac jelly. June 2010. Photo: N. Moropoulos

L’Astrance, Paris

L’Astrance, Paris

和菓子『冬の庭 Huyu-no-Niwa』Bean-jam confectionery which expressed the design of Japanese garden of the moss, flavored with powdered green tea and pine nuts. *styling / photo / saucer and sweets : Midori Morohoshi(http://ameblo.jp/greenonthetable/imagelist.html)

和菓子『冬の庭 Huyu-no-Niwa』Bean-jam confectionery which expressed the design of Japanese garden of the moss, flavored with powdered green tea and pine nuts. *styling / photo / saucer and sweets : Midori Morohoshi(http://ameblo.jp/greenonthetable/imagelist.html)

Septime | The Paris Kitchen

Septime | The Paris Kitchen

90plus.com - The World's Best Restaurants: Geranium - Copenhagen - Denmark

90plus.com - The World's Best Restaurants: Geranium - Copenhagen - Denmark

The inimitable Relae in Copenhagen www.restaurant-relae.dk #danishfood

The inimitable Relae in Copenhagen www.restaurant-relae.dk #danishfood

Septime Bistro Restaurant Paris fish

Septime Bistro Restaurant Paris fish

Cod with broccoli and pil pil at Restaurant David Toutain in Paris | parisbymouth.com

Cod with broccoli and pil pil at Restaurant David Toutain in Paris | parisbymouth.com

3 Michelin starred L'Arpege, Paris. Chef Alain Passard presents "la cuisine legumiere" focusing almost exclusively on game, seafood and vegetables.

Arlequin du Potager en Aigre-Doux (Sweet and Sour Vegetable Assortment)

3 Michelin starred L'Arpege, Paris. Chef Alain Passard presents "la cuisine legumiere" focusing almost exclusively on game, seafood and vegetables.

Septime

Septime

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