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Gastronomad #3 May - June 2011

Gastronomad #3 May - June 2011

Gastronomad #9 May-June 2012

Gastronomad #9 May-June 2012

Gastronomad #3 May - June 2011

Gastronomad #3 May - June 2011

Leonardo Paixão young 31 year old doctor who dropped his profession in order to devote himself to the world of gastronomy, after spending a stage in one of French's most famous culinary centres, the École Grégoire-Ferrandi. In France, he worked together with both Joel Robuchon and Pierre Gagnaire. In BH, he worked during 3 years in the French bistro, Taste-vin. Today, he is about to open his own restaurant, Glouton

Leonardo Paixão young 31 year old doctor who dropped his profession in order to devote himself to the world of gastronomy, after spending a stage in one of French's most famous culinary centres, the École Grégoire-Ferrandi. In France, he worked together with both Joel Robuchon and Pierre Gagnaire. In BH, he worked during 3 years in the French bistro, Taste-vin. Today, he is about to open his own restaurant, Glouton

His Sao Paulo restaurant is the best eatery in South America, fourth in the   world, as ranked by the magazine Restaurant. Atala interprets the limitless   pantry of Brazil with portentous brilliance.

His Sao Paulo restaurant is the best eatery in South America, fourth in the world, as ranked by the magazine Restaurant. Atala interprets the limitless pantry of Brazil with portentous brilliance.

#MFM13 En el backstage de la Sala Polivalente, @PacoRoncero supervisando detalles con su equipo #gastronomía

#MFM13 En el backstage de la Sala Polivalente, @PacoRoncero supervisando detalles con su equipo #gastronomía

Felipe Rameh. Disciple of Chef Alex Atala, he worked during three years at D.O.M restaurant. He also worded at Mugaritz before opening his own restaurant in Muriae, a small inland city located in Minas Gerais, when he went back to Brazil. Today he is one of the partners of Trindade

Felipe Rameh. Disciple of Chef Alex Atala, he worked during three years at D.O.M restaurant. He also worded at Mugaritz before opening his own restaurant in Muriae, a small inland city located in Minas Gerais, when he went back to Brazil. Today he is one of the partners of Trindade

Frederico Tindade. He started his professional career at Club Gourmet in Minas Gerais and in Banco Credit Lyonnais in Belo Horizonte, from 2002 to 2005. Afterwards, he opened both Zé Trindade and O Boteco in 2008/2009. Then, he spent a short period working at both D.O.M. and chef Claude Troisgros’ Olympe, in Rio de Janeiro. In France, he studied at both Ecole Escoffier and Lenotrê, in Paris; then he spent a stagio at Maison Troisgros, in Roanne and in Bordeaux, at Restaurant Gravelier.

Frederico Tindade. He started his professional career at Club Gourmet in Minas Gerais and in Banco Credit Lyonnais in Belo Horizonte, from 2002 to 2005. Afterwards, he opened both Zé Trindade and O Boteco in 2008/2009. Then, he spent a short period working at both D.O.M. and chef Claude Troisgros’ Olympe, in Rio de Janeiro. In France, he studied at both Ecole Escoffier and Lenotrê, in Paris; then he spent a stagio at Maison Troisgros, in Roanne and in Bordeaux, at Restaurant Gravelier.

#MFM13 Iago Castrillón de @AcioRestaurante  #RestauranteRevelacion,

#MFM13 Iago Castrillón de @AcioRestaurante #RestauranteRevelacion,

The 'FDL Bare Fridge Challenge' with Thomas #Keller - Watch the #video - http://www.finedininglovers.com/stories/thomas-keller-recipe-tips-video/

The 'FDL Bare Fridge Challenge' with Thomas #Keller - Watch the #video - http://www.finedininglovers.com/stories/thomas-keller-recipe-tips-video/

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