ロシア料理トロイカ

本格ロシア料理とチーズケーキのお店「トロイカ」

ロシア料理トロイカ

ロシア料理トロイカ

ロシア料理トロイカ

Restaurant Jean-François Piège #plating #presentation

Restaurant Jean-François Piège #plating #presentation

豪快なサーモンと彩り野菜が華やかな席を盛り上げます。 蒸して甘みが増した野菜と魚介は、さわやかな酸味のソースと好相性。 材料[5〜6人分/ココット・ジャポネーズ24cm使用] 生鮭 400〜450g ホタテ(貝柱/刺身用

豪快なサーモンと彩り野菜が華やかな席を盛り上げます。 蒸して甘みが増した野菜と魚介は、さわやかな酸味のソースと好相性。 材料[5〜6人分/ココット・ジャポネーズ24cm使用] 生鮭 400〜450g ホタテ(貝柱/刺身用

Hortensia

Hortensia

Japanese Bento Box Lunch お弁当 could use cupcake papers to hold rice

Japanese Bento Box Lunch お弁当 could use cupcake papers to hold rice

11863933603 d41d628b2a b Best Ever New England Clam Chowder (might want to scale it down a little)

11863933603 d41d628b2a b Best Ever New England Clam Chowder (might want to scale it down a little)

MAYUMI MARAVILLA ~ recipe garden ボルシチ "Борщ" ~ ロシア/ウクライナ料理

MAYUMI MARAVILLA ~ recipe garden ボルシチ "Борщ" ~ ロシア/ウクライナ料理

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.

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まるでモッツァレラ!? 塩と豆腐だけで作る「自家製塩豆腐レシピ」を絶対に試すべき

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