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Capesanta al pistacchio su emulsione di rape all’aceto di vino bianco*

Carré d'agneau et anneaux d' oignon - Restaurant " Escoffer Paris 1906" #TrueFoodies #fortruefoodiesonly

Carré d'agneau et anneaux d' oignon - Restaurant " Escoffer Paris You could try a simpler version at home with a lovely piece of eye fillet, some finely cut & battered onion rings and asparagus spears on a bearnaise sauce puddle

Scallop, Farro, Micro Greens, Lemon Basil Sauce @FoodBlogs

Scallop, Farro, Micro Greens, Lemon Basil Sauce

basilgenovese: “ Scallops, Farro & Micro Greens with Lemon Basil Sauce (Source: Taste With The Eyes) ”

FARRO, APPLE, BEET, SPICED WALNUT

Travel Inspiration

tuna tartare, from Le Cirque | A Recipe by Matteo Boglione | FOUR Magazine

Tuna tartare with celery, radishes, orange and mango sauce - Fish Friday

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