Utforsk disse og flere idéer!

With seabass carpaccio complemented by dill, vodka and lime sauce, poached langoustines and clams and razor clams, the chef de cuisine at Pierre brings a real taste of SEA to us this summer.

With seabass carpaccio complemented by dill, vodka and lime sauce, poached langoustines and clams and razor clams, the chef de cuisine at Pierre brings a real taste of SEA to us this summer.

Charleston Stone Crab Uni Geoduck Clam Oyster With Seaweed Cucumber Yuzu Dashi Coastal Plantskola

Charleston Stone Crab Uni Geoduck Clam Oyster With Seaweed Cucumber Yuzu Dashi Coastal Plantskola

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

Chicken Tikka Masala - Chef Vikas Khanna's

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

Steam pudding with caramel sauce and cherry kiwi fruits with cashew nuts  #food #fooddecoration #Zaik http://zaikaofkensington.com/

Steam pudding with caramel sauce and cherry kiwi fruits with cashew nuts #food #fooddecoration #Zaik http://zaikaofkensington.com/

Richard Haughton - Anton - Pré Catalan

Richard Haughton - Anton - Pré Catalan

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com

Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com

Il y a encore des fraises en cette saison ? J’en veux ! ;) (L'Atelier de Joël…

Il y a encore des fraises en cette saison ? J’en veux ! ;) (L'Atelier de Joël…

An iconic multi-plate presentation is one of the 'trademarks' of legendary Chef Pierre Gagnaire.  Are you a FAN of his famous Grand Desserts, a selection of eight different desserts, each one of which complements the other, leaving an exquisite taste lingering in the mouth.

An iconic multi-plate presentation is one of the 'trademarks' of legendary Chef Pierre Gagnaire. Are you a FAN of his famous Grand Desserts, a selection of eight different desserts, each one of which complements the other, leaving an exquisite taste lingering in the mouth.

Razor Clams - Osteria Francescana Restaurant

Razor Clams - Osteria Francescana Restaurant

Homard Bleu Dans Tous Ses Éclats.Relais & Châteaux Le Taillevent, Paris. ©Anne-Emmanuelle Thion.

Homard Bleu Dans Tous Ses Éclats.Relais & Châteaux Le Taillevent, Paris. ©Anne-Emmanuelle Thion.

Pinterest
Søk