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Transformation of the olive

Transformation of the olive

chef David at Home, Stockholm, photo by David De Vleeschauwer

Two nights a week, David opens his house for patrons. Maximum 16 people can be seated in his dining room, adjacent to his open kitchen.

Sphere of the green pea

Sphere of the green pea

Reconstructed beets

Reconstructed beets

Potato espuma

Potato espuma

Gerookte zalm,slagroom met groene thee

Gerookte zalm,slagroom met groene thee

Tartar abacate e atum

Loki-Loki Tuna Poke, Fresh Ahi tuna Napoleon layered with freshly made guacamole, soy, and sesame oil.

Zalm met groene asperge

Amuse Gueule # XXII - Spring Spoon

Seattle Style Smoked Salmon Chowder -The creamiest, coziest bowl of homemade smoked salmon chowder you'll ever have! This chowder is naturally thickened with potatoes and is super luxurious!

Seattle-Style Smoked Salmon Chowder

A homemade smoked salmon chowder just like the stuff they serve at the Seattle Pike Place Market! Loaded with potatoes, cream cheese, and capers.

Avocado Deviled Eggs topped with #Bacon and #Pomegranate!

Creamy Avocado Deviled Eggs

Creamy Avocado Deviled Eggs **These were easy to make! Do not taste exactly like deviled eggs as they do have an avocado taste to them. The consistency is creamy!

quince paste of red fruit with curd  photo credit Francesc Guillamet

World's Greatest Chef Ferran Adrià and the Food of El Bulli: "Quince Paste" of Red Fruits with Curd

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