#Lobster Cappuccino. (Excerpted from On the Line by Eric Ripert. Nigel Parry and Melanie Dunea photographers.)

Take Five with Four-Star Chef Eric Ripert, On His Fascinating, New Behind-the-Scenes Book

White Miso Black Cod-w/ pickled daikon, kale nests and miso aioli | www.feastingathome.com

White Miso Black Cod

White Miso Black Cod with Pickled Daikon, Kale Nests and Miso Aioli - Food Plating

Food presentation by Rene Redzepi of Noma, Copenhagen -  #plating #presentation

Food presentation by Rene Redzepi of Noma, Copenhagen - Food from Rene Redzepi- the book I'm reading

Aujourd’hui, beaucoup de circulation sur la route pour aller au restaurant ! ;)…

Aujourd’hui, beaucoup de circulation sur la route pour aller au restaurant ! ;)…

Sablé breton, crème moelleuse au yuzu (Michel Rostang)

Michel Rostang Restaurant, Starred gourmet restaurant in a city 2 ★, and his chefs welcome you to Paris for a fine dining experience in a beautiful setting.

Tartar

The Old Town is home to this carnivore restaurant with a truly unique concept: one animal is served each month. The décor, designed by Jeanette Dalrot, is quirky but appropriate.

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