Ricette coda di rospo alla siciliana

Coda di rospo alla catanese

Coda di rospo alla catanese

Rana pescatrice (coda di rospo) con porro e limone

Rana pescatrice (coda di rospo) con porro e limone

Confit chicken maryland braised cabbage and spinach, potato fondant, spiced carrot purée, chicken cream jus

Confit chicken maryland braised cabbage and spinach, potato fondant, spiced carrot purée, chicken cream jus

This Pistachio-crusted Salmon with Beet Yogurt Sauce is just as much of a delight for the eyes as it is for the palate! Each component offers a unique health benefit, including omega-3s, protein, vitamins, and minerals, plus detoxifying beets. alive.com

This Pistachio-crusted Salmon with Beet Yogurt Sauce is just as much of a delight for the eyes as it is for the palate! Each component offers a unique health benefit, including omega-3s, protein, vitamins, and minerals, plus detoxifying beets. alive.com

This amazing scallop recipe from Chris Horridge elevates a simple dish into something truly memorable. The combination of sweet scallops, peas, crunchy pea shoots and piquant cumin foam is sure to wow at any dinner party.

Scallops, pea purée, shoots and cumin foam

This amazing scallop recipe from Chris Horridge elevates a simple dish into something truly memorable. The combination of sweet scallops, peas, crunchy pea shoots and piquant cumin foam is sure to wow at any dinner party.

Shrimps, Yellow Carrots Purée, Curcuma, Salmon Roe, Zucchini. Chef Marco Tola

Shrimps, Yellow Carrots Purée, Curcuma, Salmon Roe, Zucchini. Chef Marco Tola

Fine Dining Plate Presentation | ... beef with potato and Madeira sauce fine green beans on a white

Fine Dining Plate Presentation | ... beef with potato and Madeira sauce fine green beans on a white

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.

Chef Scott Pickett of 'Estelle Bar & Kitchen' created a fine piece of modern dining using Warialda Belted Galloways Eye Fillet & Corned Girello. At @Melissa Squires Squires Hayes Food and Wine Festival's 2013 Como House Artisan Market | Photo by Warialda Beef

Warialda BEEF on

Chef Scott Pickett of 'Estelle Bar & Kitchen' created a fine piece of modern dining using Warialda Belted Galloways Eye Fillet & Corned Girello. At @Melissa Squires Squires Hayes Food and Wine Festival's 2013 Como House Artisan Market | Photo by Warialda Beef

六本木ヒルズにあるラトリエ ドゥ ジョエル・ロブションのランチ。 かなり大きめなカウンターが横に続き、オープンキッチンになってる店内。 赤と黒...

六本木ヒルズにあるラトリエ ドゥ ジョエル・ロブションのランチ。 かなり大きめなカウンターが横に続き、オープンキッチンになってる店内。 赤と黒...

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