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Foie Gras Poached Egg. White bread. Du jura. Iranian osetra. Black truffles.

A Recipe by Marcello Trentini for beef tongue, shrimp and mandarin...| #FOURMagazine

the highest-quality foie gras 最高峰フォアグラドオアお試しパック

Chicken Pot Pie With Puff Pastry

パフペーストリーのレシピ,パフペーストリー,150古典的な,Potpies,古典的なチキン,食べ物,レシピ,Pie Saveur,Recipe Saveur

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.


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

Oysters with spicy cucumber granita

Oysters with spicy cucumber & lime granita #healthy #low carb #recipe

HAJIME 米田 肇 Hajime Yoneda「料理を前進させる」 PEOPLE / CHEF | The Cuisine Press

Chargrilled Oysters

Chargrilled Oysters 1 stick butter, room temperature or melted 2 cloves garlic, grated 2 tablespoons lemon juice (~1/2 lemon) 1 teaspoon Worcestershire sauce 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated salt, pepper and cayenne to taste 1 tablespoon parsley, chopped 12 oysters on the half shell 1/2 cup pecorino romano or parmigiano reggiano (parmesan), grated 2 tablespoons parsley, chopped