Explore Fine Dining, Healthy Meals and more!

Explore related topics

The Week in Bites <br> 20th March 2016

The Week in Bites <br> 20th March 2016

Herb infused lamb loin with fava beans by @acquerellosf #TheArtOfPlating #plating #presentation

Herb infused lamb loin with fava beans by @acquerellosf #TheArtOfPlating #plating #presentation

So much great restaurants on the Island ! This masterpiece was made by chef Yankavi ! Definitely want to try this  pic by chef Yankavi

So much great restaurants on the Island ! This masterpiece was made by chef Yankavi ! Definitely want to try this pic by chef Yankavi

A partir de la uva más caras del mundo a los huevos con sabor a yuzu , Japón siempre está a la vanguardia de las últimas tendencias gastronómicas. Más recientemente, el país está experimentando una locura por delicados postres flores comestibles disponible únicamente en una zona comercial en Tokio.

Beautiful Flower Desserts From Japan

A partir de la uva más caras del mundo a los huevos con sabor a yuzu , Japón siempre está a la vanguardia de las últimas tendencias gastronómicas. Más recientemente, el país está experimentando una locura por delicados postres flores comestibles disponible únicamente en una zona comercial en Tokio.

Caviar and Crepe  The Willows Inn, Lummi Island, Washington  Dinner in Blaine Wetzel's secluded restaurant is all about appreciating the area's natural bounty in its purest form, which is why a meal might include a course of something as simple as leaves of swamp grass meant to be dipped in a puree of mustard greens — or this brilliantly stark duo of a crispy crepe and fresh roe.

Caviar and Crepe The Willows Inn, Lummi Island, Washington Dinner in Blaine Wetzel's secluded restaurant is all about appreciating the area's natural bounty in its purest form, which is why a meal might include a course of something as simple as leaves of swamp grass meant to be dipped in a puree of mustard greens — or this brilliantly stark duo of a crispy crepe and fresh roe.

By Hook, Line, and Quota  Sixteen, Chicago  From the 16th floor of the Trump International Hotel and Tower, chef Thomas Lents generates multi-course meals that lay opulence on with a vigor, leaving diners exhausted. But this dish, part of a springtime look at the environmental and economic impact of mass production, pulls back with a more demure palette of wild king salmon, crushed favas, and their leaves.

By Hook, Line, and Quota Sixteen, Chicago From the 16th floor of the Trump International Hotel and Tower, chef Thomas Lents generates multi-course meals that lay opulence on with a vigor, leaving diners exhausted. But this dish, part of a springtime look at the environmental and economic impact of mass production, pulls back with a more demure palette of wild king salmon, crushed favas, and their leaves.

Pinterest
Search