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We Love Pierre Gagnaire  "My aim is to reveal in my cuisine both emotion and also intelligence." Pierre Gagnaire

We Love Pierre Gagnaire "My aim is to reveal in my cuisine both emotion and also intelligence.

#finedining #chefsofamsterdam #amsterdamhotspots #creativecooking #amsterdam #creativeconcepts #culiart #artofplating #amsterdamrestaurants #sensesrestaurant #sensesbylars

Senses restaurant in Amsterdam - Eet.

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Article: Chef Curtis Duffy Grace - Chicago School Of Mold Making

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Quince Restaurant. Restaurant of Grand Chef Relais & Châteaux Michael Tusk. San Francisco, CA, USA.

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Seafood Dinner, Food Plating, Exotic Food, Plated Desserts, Food Presentation, Food Design, Samurai, Garnishing, Star

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Lightly smoked rainbow trout served with “Waldorf” salad - The ChefsTalk Project

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Tomato Water Wash the tomatoes, remove the stem and cut into quarters. Wash and halve the cherry tomatoes. Put all the tomatoes in a processor and puree wi

Foodstar Gayle van Wely Quan (@gayleq) shared a new image via Foodstarz PLUS /// Black Bass Scallions Asparagus Beetroot Purple Radish Microgreens Red Frills Curry Sour Cream Pomegranate Soy Molasses #bass #asparagus #curry #micro #plating #foodstarz If you also want to get featured on Foodstarz just join us create your own chef profile for free and start sharing recipes images and videos. Foodstarz - Your International Premium Chef Network by foodstarz_official

Foodstar Gayle van Wely Quan (@gayleq) shared a new image via Foodstarz PLUS /// Black Bass Scallions Asparagus Beetroot Purple Radish Microgreens Red Frills Curry Sour Cream Pomegranate Soy Molasses #bass #asparagus #curry #micro #plating #foodstarz If you also want to get featured on Foodstarz just join us create your own chef profile for free and start sharing recipes images and videos. Foodstarz - Your International Premium Chef Network by foodstarz_official

赤坂 メゾン・ド・ユーロン

赤坂 メゾン・ド・ユーロン
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