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Homard bleu cuit lentement asperges tartare de fraises pulp d'avocats

Homard bleu cuit lentement asperges tartare de fraises pulp d'avocats

Sang Hoon Degeimbre of L'Airs du Temps in belgium.

Sang Hoon Degeimbre of L'Airs du Temps in belgium.

Dinner at Pure C Cadzand by Sergio Herman

Dinner at Pure C Cadzand by Sergio Herman

Belgian Chocolate, Strawberry, Barolo, Floral with Pastry Chef Jimmy MacMillan

Belgian Chocolate, Strawberry, Barolo, Floral with Pastry Chef Jimmy MacMillan

Foie gras coulis basilic griotte

Foie gras coulis basilic griotte

Recette de Crevettes rouges d'Argentine Pescanova caramélisées au piment

Recette de Crevettes rouges d'Argentine Pescanova caramélisées au piment

Interview: Thomas Keller - Life lessons, groomed gardens and butter-poached lobster at The French Laundry

Interview: Thomas Keller

Interview: Thomas Keller - Life lessons, groomed gardens and butter-poached lobster at The French Laundry .

Raspberry mousse in sugar ball with rose cream custard and grapefruit sorbet

L'Atelier de Joel Robuchon , Hong Kong - 3 Michelin Stars - The food/deserts were exceptional with so much attention to detail put into every dish.

Tutti Frutti, new collection of the pastry chef Michalak

Tutti Frutti, new collection of the pastry chef Michalak plated dessert

Œuf basse température

Œuf basse température

The Jane Antwerpen-Nick Bril

The Jane – Antwerp

georges blanc.

Connu comme le doux Blanc

From SAVEUR Issue Marcus Samuelsson When I was a young cook, I went to work in the three-Michelin-star kitchen at Georges Blanc in Vonnas, outside Lyon, France.

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