Explore Af Makrel, Chop Chop, and more!

Røgning af makrel

Røgning af makrel

Snow White wished she bit into this apple instead. Glass Apple with blown sugar, apple sorbet as core, puff pastry, apple balls marinated in lemon verbena, salted caramel, and chocolate nips by @restaurantbordeau #TheArtOfPlating  P.s. Help us win Best in Art by voting for us (link in profile)

Snow White wished she bit into this apple instead. Glass Apple with blown sugar, apple sorbet as core, puff pastry, apple balls marinated in lemon verbena, salted caramel, and chocolate nips by @restaurantbordeau #TheArtOfPlating P.s. Help us win Best in Art by voting for us (link in profile)

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Check out my blog - would love to get your feedback www.econostylish.com   Re-pin me!Don't be shy!  #econostylish

Check out my blog - would love to get your feedback www.econostylish.com Re-pin me!Don't be shy! #econostylish

Blueberry, pistachio, chocolate & violet. Great dessert uploaded by @chefgustavsson #gastroart

Blueberry, pistachio, chocolate & violet. Great dessert uploaded by @chefgustavsson #gastroart

lemon curd , yuzu sorbet , gin & tonic jelly , agave syrup , dry raspberry . - The ChefsTalk Project

lemon curd , yuzu sorbet , gin & tonic jelly , agave syrup , dry raspberry . - The ChefsTalk Project

Stunning Gravlax de saumon à la betterave  http://translate.google.com/translate?hl=en&sl=fr&u=http://www.jveuxetrebonne.com/2011/11/gravlax-de-saumon-a-la-betterave/&prev=search

Stunning Gravlax de saumon à la betterave http://translate.google.com/translate?hl=en&sl=fr&u=http://www.jveuxetrebonne.com/2011/11/gravlax-de-saumon-a-la-betterave/&prev=search

Les desserts de notre chef Pâtissier Mathieu Marchand. Comme un quart de lune, framboise et citron vert croustillant spéculos. Photo by Aline Gerard

Les desserts de notre chef Pâtissier Mathieu Marchand. Comme un quart de lune, framboise et citron vert croustillant spéculos. Photo by Aline Gerard

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