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A Symphony of taste: The cuisine of Pierre Gagnaire and Mathieu Pacaud in the photos of Jacques Gavard | Lancia Trendvisions

A Symphony of taste: The cuisine of Pierre Gagnaire and Mathieu Pacaud in the photos of Jacques Gavard | Lancia Trendvisions

Osteria Francescana, Modena, Italy (2 of 5) _ René Redzepi's Favorite Places to Eat and Stay Around the World _ In our October 2012 issue, Lisa Abend talked to Rene Redzepi, chef & co-owner of Noma in Copenhagen, named the World's Best Restaurant by Restaurant magazine three years in a row, 2010-2012. He shared with us some of his favorite places that he's discovered while traveling.

Osteria Francescana, Modena, Italy (2 of 5) _ René Redzepi's Favorite Places to Eat and Stay Around the World _ In our October 2012 issue, Lisa Abend talked to Rene Redzepi, chef & co-owner of Noma in Copenhagen, named the World's Best Restaurant by Restaurant magazine three years in a row, 2010-2012. He shared with us some of his favorite places that he's discovered while traveling.

シェ松尾 レストラン

シェ松尾 レストラン

| Route of the Stars | Gastronomic Event | Stay with the best chefs | Book Now  |  #starredrestaurant #michelinfood  #relaischateaux

| Route of the Stars | Gastronomic Event | Stay with the best chefs | Book Now | #starredrestaurant #michelinfood #relaischateaux

Homard ? Ou langouste ? J'hésite ! ;) (From Pinterest) > Photo à aimer et à partager ! ;) . L'art de dresser et présenter une assiette comme un chef... http://www.facebook.com/VisionsGourmandes . #gastronomie #gastronomy #chef #recette #cuisine #food #visionsgourmandes #dressage #assiette #art #photo #design #foodstyle #foodart #recipes #designculinaire #culinaire #artculinaire #culinaryart #foodstylism #foodstyling) #presentation

Homard ? Ou langouste ? J'hésite ! ;) (From Pinterest) > Photo à aimer et à partager ! ;) . L'art de dresser et présenter une assiette comme un chef... http://www.facebook.com/VisionsGourmandes . #gastronomie #gastronomy #chef #recette #cuisine #food #visionsgourmandes #dressage #assiette #art #photo #design #foodstyle #foodart #recipes #designculinaire #culinaire #artculinaire #culinaryart #foodstylism #foodstyling) #presentation

Tarte aux jeunes légumes - Fauchon

Tarte aux jeunes légumes - Fauchon

Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

De Librije (Netherlands) Three ways of smoked scallop (fried,  tartare and sliced)

De Librije (Netherlands) Three ways of smoked scallop (fried, tartare and sliced)

Chocolate Ganache Tart | Patisserie R

Chocolate Ganache Tart | Patisserie R

Steamed Seabass with a Stuffed Courgette Flower From The Square Restaurant, London

Steamed Seabass with a Stuffed Courgette Flower From The Square Restaurant, London

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