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Mein Hauptgang für Steffens Blog-Event "in vier Gängen" zum Thema Hirsch. Leckeres Ragout, dazu Pariser Gnocchi, Quitten und Brunnenkresse.

Hirsch-Ragout mit Pariser Gnocchi, Vanille-Quitten und Brunnenkresse [...in vier Gängen]

Мы нашли новые Пины для вашей доски «меню десерты».

Мы нашли новые Пины для вашей доски «меню десерты».

Hirschrücken sous-vide mit Schokoladenpfeffer und Selleriepüree

Hirschrücken sous-vide mit Schokoladenpfeffer und Selleriepüree

Best of 2016 Archive - Seite 3 von 5 - HighFoodality

Tuscan gourmet cuisine at the Dama Dama Restaurant

Tuscan gourmet cuisine at the Dama Dama Restaurant Fumo starter plating ideas

Eric Briffard L'art de dresser et présenter une assiette comme un chef de la gastronomie #plating #presentation T.Tavakoli.V

Here’s taking a look at few innovative, smart and creative food plating ideas. These are real steals! That’s the best pointer to succeed in plating ideas.

#Jean-Francois Piège

Essay about french cuisine images The Culture of French Food French cuisine is considered an art in France and dining is not just about food and drinks but it is about culture.

Pastry Chef Jaime Davis of Deuxave – Boston, MA | StarChefs.com

Pastry Chef Jaime Davis of Deuxave – Boston, MA | StarChefs.com

Regardez cette photo Instagram de @karloevaristo • 399 mentions J’aime

Pan fried scallops with burnt garlic and aromatic chilly chopped black beans, edamame truffle try a little dill puree And a spiced mango sauce

Duck with carrot, huckleberry, and kale by chef Matt Lambert. Photo by Signe Birck

Awakening the Spirit of New Zealand with Matt Lambert at The Musket Room

Chef Chris Nugent of Goosefoot - Chicago, IL Angus Beef, Heirloom Carrots, Goosefoot, Cumin, and Shallot

Angus Beef, Heirloom Carrots, Goosefoot, Cumin, and Shallot Jus Goosefoot

(c)Peter-Schulte_Fichtentriebe-mit-Hecht

"Gemüse 2" Andree Köthe & Yves Ollech

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