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“Birch Tree” with malt branches and Autumn leaves on baked meringue. By Nordic Star Chef Ronny Emborg of Restaurant AOC in Copenhagen. See more of his dishes at bon-vivant.dk/...

“Birch Tree” with malt branches and Autumn leaves on baked meringue. By Nordic Star Chef Ronny Emborg of Restaurant AOC in Copenhagen. See more of his dishes at bon-vivant.

Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.

The Birch Tree

Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.

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This should have gone to my "artists" board. The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.

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Pan Seared Local Duck, Cashew and Turnip Puree, Kumquat jam and Jasmine Tea Jus - The Test Kitchen, Cape Town

Pork belly, lentils, chorizo, eggplant, piquillo yuzu emulsion, lentils sprouts with roots. ✅ By - @karloevaristo ✅  #ChefsOfInstagram  www.ChefsOF.com

Porkbelly lentils chorizo eggplant piquillo yuzu emulsion lentil sprouts with roots by Tag your best plating pictures with to get featured.

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An exclusive and elegant restaurant under the management of the celebrated chef Martín Berasategui, Lasarte is a dining experience that should not be missed.

“Sunchoke Dessert” Signe Birck Brooklyn, United States A sunchoke dessert made by chef Daniel Burns of the restaurant Luksus in Brooklyn, New York.

“Sunchoke Dessert” Signe Birck Brooklyn, United States A sunchoke dessert made by chef Daniel Burns of the restaurant Luksus in Brooklyn, New York.

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