Di Gnani
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Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)

Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)

Guillaume Mabilleau Meilleur Ouvrier de France Pâtissier

Guillaume Mabilleau Meilleur Ouvrier de France Pâtissier

Mini Pavlovas with Forest Fruit Recipe that's really good lighting use around this fruit.

Mini Pavlovas with Forest Fruit Recipe that's really good lighting use around this fruit.

A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy

A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy