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Brome lake duck breast, puff wild rice, wild goose confit totaling, carrots, broccoflower, mandarine orange and jus by @cookingwithmamamui #TheArtOfPlating

Brome lake duck breast, puff wild rice, wild goose confit totaling, carrots, broccoflower, mandarine orange and jus by @cookingwithmamamui #TheArtOfPlating

duck confit black rice fresh peas fresh garlic grilled corn grilled quail eggs cheddar cheese stuffed zucchini by @chef_yankavi

duck confit black rice fresh peas fresh garlic grilled corn grilled quail eggs cheddar cheese stuffed zucchini by @chef_yankavi

ARMANI / RISTORANTE|ニュージーランド産黒毛和牛ロース肉と胸腺肉のオーブン焼き-茄子のフォンデュ-エストラゴン風味 (Oven-baked New Zealand Black Wagyu and Sweetbread, Egg Plant Fondue, Estragon)

ARMANI / RISTORANTE|ニュージーランド産黒毛和牛ロース肉と胸腺肉のオーブン焼き-茄子のフォンデュ-エストラゴン風味 (Oven-baked New Zealand Black Wagyu and Sweetbread, Egg Plant Fondue, Estragon)

Confit duck and egg yolk filled black garlic/molasses ravioli, celeriac, hazelnuts, fennel chips, parsley coulis, puff rice crumble, and sunflower shoots by @chefbohati #TheArtOfPlating

Confit duck and egg yolk filled black garlic/molasses ravioli, celeriac, hazelnuts, fennel chips, parsley coulis, puff rice crumble, and sunflower shoots by @chefbohati #TheArtOfPlating

edition koji shimomura | roppongi

edition koji shimomura | roppongi

Located up the hill from Torshavn in the Hotel Foroyar, Koks is one of the best…

Located up the hill from Torshavn in the Hotel Foroyar, Koks is one of the best…

Beef Yakiniku Bento Yakiniku-don (beef, bell pepper, paprika), carrot namul Mayochizu, grilled mushrooms, boiled egg

Beef Yakiniku Bento Yakiniku-don (beef, bell pepper, paprika), carrot namul Mayochizu, grilled mushrooms, boiled egg

Hickory Smoked Salmon, rye, wild rice, bottarga, Burnett Follow me on Instagram @bradenwhitechef - The ChefsTalk Project #plating #foodart #gastronomy

Hickory Smoked Salmon, rye, wild rice, bottarga, Burnett Follow me on Instagram @bradenwhitechef - The ChefsTalk Project #plating #foodart #gastronomy

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.

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.

Vendredi ? Donc ni plumes, ni poils… Mais quelques écailles ! ;) (Chile nean sea bass par Lebua Hotels and Resorts) > Photo à partager sans modération ! ;) . L'art de dresser et présenter une assiette comme un chef... http://www.facebook.com/VisionsGourmandes

Vendredi ? Donc ni plumes, ni poils… Mais quelques écailles ! ;) (Chile nean sea bass par Lebua Hotels and Resorts) > Photo à partager sans modération ! ;) . L'art de dresser et présenter une assiette comme un chef... http://www.facebook.com/VisionsGourmandes

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