Luca Cesarini

Luca Cesarini

Luca Cesarini
Altre idee da Luca
Los postres son ideales para la cocina molecular.

Los postres son ideales para la cocina molecular.

Sakura Full Blossom Plate

Sakura Full Blossom Plate

Remolacha y queso de cabra, una de las combinaciones favoritas de Antonio Bachour

Remolacha y queso de cabra, una de las combinaciones favoritas de Antonio Bachour

Apple-Date Beignets with Apple-Fennel Sorbet, White Chocolate, Salted Praline Powder, and Frozen Vanilla Souffle.

Apple-Date Beignets with Apple-Fennel Sorbet, White Chocolate, Salted Praline Powder, and Frozen Vanilla Souffle.

Fine dining - caramel bavaroise, licorice mousse, violets, caramel powder, lemon cream, nougat, salted licorice sorbet

Fine dining - caramel bavaroise, licorice mousse, violets, caramel powder, lemon cream, nougat, salted licorice sorbet

France's Frozen dessert from 2009 Pastry World Cup which they won.

France's Frozen dessert from 2009 Pastry World Cup which they won.

Modena, Italy Chef Massimo Bottura

Modena, Italy Chef Massimo Bottura

Fäviken: Magnus Nilsson: 9780714864709: Amazon.com: Books

Fäviken: Magnus Nilsson: 9780714864709: Amazon.com: Books

Fresh scallop cooked in the shell over burning juniper branches. At Faviken Restaurant - Magnus Nilsson.

Fresh scallop cooked in the shell over burning juniper branches. At Faviken Restaurant - Magnus Nilsson.

Skrei in 4 Gängen (4 von 4)

Skrei in 4 Gängen (4 von 4)