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Ginger and gin - 99 sorts

Ginger and gin - 99 sorts

Lemon curd, yuzu sorbet, gin & tonic jelly, agave syrup and dry raspberry

ferran adria platos postres - Buscar con Google

hi, i came across this amazing book called as 'NATURA' by chef albert adria, creative head a elbulli. I simply loved the way he plates this.

this looks beautiful and delicious, like going to an art show you can eat...

Chocolate Dessert Finale by Grant Achatz at Restaurant Alinea, Chicago. Oh this was def worth every penny !

This sounds so interesting! 18-Course Meal at Alinea, Chicago

10 Insanely Expensive Meals Around the Globe

At Alinea in Chicago, the always-forward-thinking Grant Achatz serves hearts of palm stuffed with five different fillings—from vanilla pudding to truffle-pumpernickel puree—on five separate pedestals.

Edible green apple balloon from a place I know I want to dine. The upscale Alinea in Chigago.

Alinea edible balloon dessert in Chicago. -Alinea is a 5 star, restaurant in the country located right in Chicago!

Molecular Gastronomy... I got the kit, now I need to try it out!

Molecular Gastronomy workshop at Chef's Armoury - Rosebery, Sydney NSW {brief demonstration on how to make white soy foam using a stick blender over a bowl of thick soy lecithin}

Restaurant André

This is the best! I am ready to food photography pasta ! I dont have to pay a fortune to learn how to do this! I love food. Click and receive.

DONE - Eat in a very posh over priced restaurant  2010 The Fat Duck, Heston  2012 Dimmer, Heston

DONE - Eat in a very posh over priced restaurant 2010 The Fat Duck, Heston 2012 Dimmer, Heston

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