Photo of: Pan-Fried Scallops with Baby Artichokes, Gremolata, Iberico Ham, Lemon Verbena Jus Gras, Pied à Terre, Central London restaurant

Photo of Pied à Terre, Michelin star restaurant London

Photo of: Pan-Fried Scallops with Baby Artichokes, Gremolata, Iberico Ham, Lemon Verbena Jus Gras, Pied à Terre, Central London restaurant

Pan-Fried Scallops with Baby Artichokes, Gremolata, Iberico Ham, Lemon Verbena Jus Gras

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing

Photo of: Roasted saddle and leg of hare, braised shoulder with celériac purée, lentils,<br /> ventreche bacon and braising jus, Pied à Terre, Central London restaurant

Photo of: Roasted saddle and leg of hare, braised shoulder with celériac purée, lentils,<br /> ventreche bacon and braising jus, Pied à Terre, Central London restaurant

Kombucha Glazed Nantucket Bay Diver Scallops, Bamboo Rice, Green Coconut Curry, Sea Beans, Butternut Squash, Quail Eggs, Caviar, Sea Foam & Sea Corals

Kombucha Glazed Nantucket Bay Diver Scallops, Bamboo Rice, Green Coconut Curry, Sea Beans, Butternut Squash, Quail Eggs, Caviar, Sea Foam & Sea Corals

Food

Photo of: Skate wing poached in beurre noisette with belly of suckling pig, Pied à Terre, Central London restaurant

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck - Simon Hulstone

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck by chef Simon Hulstone of The Elephant restaurant from Torquay,UK TheArtOfPlating

Slow cooked chicken thigh•Kalamata olives•Onion escabeche•Smoked pretzels•Harissa Sauce•chicken liver and Port reduction•Fried chicken skin powder•

Slow cooked chicken thigh•Kalamata olives•Onion escabeche•Smoked pretzels•Harissa Sauce•chicken liver and Port reduction•Fried chicken skin powder•

This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles.

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles.

Roasted Breasts and Confit Leg of Quail, Quail Kiev, Shallot and Douglas Fir Puree, Hazelnut Vinaigrette.

Roasted Breasts and Confit Leg of Quail, Quail Kiev, Shallot and Douglas Fir Purée, Hazelnut Vinaigrette

Chef Martyn Meid - The Dock, London - Asparagus dish

Chef Martyn Meid - The Dock, London - Asparagus dish BIG LOVE to the plating and the primary ingredient.especially in the early spring time here in Ontario. Some of the best grows in Ontario!

Photo of: Poached lemon sole with caramelised endive, glazed carrots, lardo di colonnata, clam and pistachio vinaigrette, Pied à Terre, Central London restaurant

Poached lemon sole with caramelised endive, glazed carrots, lardo di colonnata, clam and pistachio vinaigrette

Photo of: Olive oil confit yellow fin tuna with dill pickled chayotte, oyster mayonnaise and toasted quinoa, Pied à Terre, Central London restaurant

Photo of: Olive oil confit yellow fin tuna with dill pickled chayotte, oyster mayonnaise and toasted quinoa, Pied à Terre, Central London restaurant

Eleven Madison Park NY

New York - Eleven Madison Park Restaurant

Ravioli of duck, seared langoustine tails and sherry veal jus

Ravioli of duck, seared langoustine tails and sherry veal jus

Confit duck-filled ravioli is served with langoustine in this elegant take on surf and turf by Mark Jordan. This recipe is an amazing way to present duck leg.

Woon Ka-Thik (วุ้นกะทิ) Coconut Agar Agar Jelly, Strawberry Consommé, Foy Thong (ฝอยทอง), Rose and Borage Flowers

Check this awesome dish photo uploaded by Chai Jankulprasut

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