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Kålrabbiblomma fylld med lättrökt lax i sojamajonnäs, ostronblad, forellrom och ärtskott. @niklaseekholm har haft "blomkurs" i veckan..

Kålrabbiblomma fylld med lättrökt lax i sojamajonnäs, ostronblad, forellrom och ärtskott. @niklaseekholm har haft "blomkurs" i veckan..

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

Relais  Châteaux - La Vie. Restaurant of a Grand Chef Thomas Bühner. Krahnstrasse 1-2 D-49074 Osnabrück (Niedersachsen) Germany

Relais Châteaux - La Vie. Restaurant of a Grand Chef Thomas Bühner. Krahnstrasse 1-2 D-49074 Osnabrück (Niedersachsen) Germany

Rémy Escale Benedeyt, chef étoilé du restaurant le Zoko Moko : « Je suis un interprète de la cuisine traditionnelle. » (c) Zoko Moko

Rémy Escale Benedeyt, chef étoilé du restaurant le Zoko Moko : « Je suis un interprète de la cuisine traditionnelle. » (c) Zoko Moko

Witloff, Sesame, Smoked Paprika & Parmasean Crumb, Hazelnut Spread, Beet Get w/ Herbs & Flowers by Josh Retzer (joshretzz) on IG #plating #gastronomy

Witloff, Sesame, Smoked Paprika & Parmasean Crumb, Hazelnut Spread, Beet Get w/ Herbs & Flowers by Josh Retzer (joshretzz) on IG #plating #gastronomy

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