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Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant

Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant

Food | Pied à Terre

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing

Roasted Breasts and Confit Leg of Quail, Quail Kiev, Shallot and Douglas Fir Puree, Hazelnut Vinaigrette.

Roasted Breasts and Confit Leg of Quail, Quail Kiev, Shallot and Douglas Fir Purée, Hazelnut Vinaigrette

Jean Georges

*** Best Dishes of 2011 *** Steamed Skate Young onion vinaigrette and spring vegetables. (Fava, peas, artichokes, and mushrooms.) Read about this meal at the ulterior epicure.

Photo of: Roasted saddle and leg of hare, braised shoulder with celériac purée, lentils,<br /> ventreche bacon and braising jus, Pied à Terre, Central London restaurant

Photo of: Roasted saddle and leg of hare, braised shoulder with celériac purée, lentils,<br /> ventreche bacon and braising jus, Pied à Terre, Central London restaurant

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Chef Food, Food Presentation, Food Design, Garnishing, Food Art, Plating, Decorating, Restaurant, Decoration

Oysters with Mignonette Gelee Presented in their  ”Natural Setting,” Squid Ink “Rocks,” Verjus Sea Froth, Wakame

Oysters with Mignonette Gelee Presented in their ”Natural Setting,” Squid Ink “Rocks,” Verjus Sea Froth, Wakame

Seäsonal - modern Austrian cuisine (132 West 58th St b 6th and 7th ave)

Reviewing Seäsonal

Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant

Photo of: Tuna tartare, avocado, creme fraiche, ketchup and basil oil, Pied à Terre, Central London restaurant
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