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志木,創造性,食品アート,Hajime Kamijo,M Kamijo,Ma Facon

“パンケーキ ふわふわ” https://sumally.com/p/1728447?object_id=ref%3AkwHNPvaBoXDOABpfvw%3AKyw8

志木,Hajime Kamijo,M Kamijo,Ma Facon

志木,Kamijo,Ma Facon,Umami

David Chauvac, Chef au Mas Candille, présente son Homard bleu, betterave crue et cuite, cœur coulant de concombre à l’estragon. Photo Aline Gerard.

Mark Eather barramundi (fish) char-grilled over coal, wrapped in chard leaves with Funori seaweed, spring onion root slaw, jasmine flowers and jasmine broth by chef Shannon Bennett. © Vue de Monde - See more at: http://theartofplating.com/gallery/?home=1&link=post-376#gallery61591

志木,グルメデザート,A Ma Facon,Hajime Kamijo