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TENDENZE ITALIANE - La terra e l’acqua di Yoji Tokuyoshi, Reporter Gourmet

La terra e l’acqua di Yoji Tokuyoshi - Reporter Gourmet

Currently on a diet...this is me living my food desires through images....dribble...Lamond Commercial Kitchens and Bars: Love the way we think? Then you will love working with us! Commercial kitchen and commercial bar design and install: refrigeration, kitchen gear and custom stainless steel. 1800 61 0004 www.lamondcatering.com #lamondkitchens

Star Anise recipe is cool for these nougatines. Nougatine Tuile cups filled with a vanilla and star anise mousse - this looks and sounds like a dessert from a fancy restaurant!

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.

Experts select their favourite Tokyo restaurants, from intimate tempura eateries to soba and sushi specialists

Caramelized scallops with strawberry salsa recipe by minimallyinvasivenj #plating #presentation

Caramelized Scallops with Strawberry Salsa

Caramelized Scallops with Strawberry Salsa-The Best Seafood Recipes Around.more recipes

Mas Candille, Mougins, France.

French Cuisine Le Mas Candille - Hotel and restaurant in the country, Mougins (Alpes-Maritimes) France