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Spring Menu 2013 - Seared Scallops with Confit Duck Spring Cassoulet with Garlic Sausage #fearringtonhouse

Spring Menu 2013 - Seared Scallops with Confit Duck Spring Cassoulet with Garlic Sausage #fearringtonhouse

Culinary Art Plating #plating #art

Culinary Art Plating #plating #art

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.

Smoked Wagyu beef carpaccio

Smoked Wagyu beef carpaccio

ラソール ガーデン・アリビラの結婚式場情報をご紹介。大きくて綺麗な会場写真や明細な料金プラン、充実のブライダルフェア情報など、【楽天ウェディング】ならではの豊富な情報をチェック!

Restaurant le Prieuré Baumanière - Plat

Restaurant le Prieuré Baumanière - Plat

米田 肇Hajime Yoneda Chef シェフ | 料理通信

米田 肇Hajime Yoneda Chef シェフ | 料理通信

블루베리 피스타치오 초콜릿 바이올렛 디저트 플레이트

블루베리 피스타치오 초콜릿 바이올렛 디저트 플레이트

ウェスティンホテル大阪のウェディング、ブライダル公式サイト。ヨーロピアンラグジュアリーが薫る空間に、美味しさというおもてなし

ウェスティンホテル大阪のウェディング、ブライダル公式サイト。ヨーロピアンラグジュアリーが薫る空間に、美味しさというおもてなし

Avocado Roll - The ChefsTalk Project

Avocado Roll - The ChefsTalk Project

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