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A Symphony of taste: The cuisine of Pierre Gagnaire and Mathieu Pacaud in the photos of Jacques Gavard | Lancia Trendvisions

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Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

Fillet of Beef with asparagus and spun potato

シェ松尾 レストラン

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Marinated “KUNUGI” Trout Sashimi and Ikura Salmon Caviar Salad, Flavored with “YUZU” Citron Dressing |くぬぎ鱒のマリネサラダ ゆず風味

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Homard ? Ou langouste ? J'hésite ! ;) (From Pinterest) > Photo à aimer et à partager ! ;) . L'art de dresser et présenter une assiette comme un chef... http://www.facebook.com/VisionsGourmandes . #gastronomie #gastronomy #chef #recette #cuisine #food #visionsgourmandes #dressage #assiette #art #photo #design #foodstyle #foodart #recipes #designculinaire #culinaire #artculinaire #culinaryart #foodstylism #foodstyling) #presentation

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