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Michelin Star, Restaurants, Menu, Diners, Restaurant

Dresser, Wine Food, Food Presentation, Food Art, Comme, Fine Dining, Facebook, Classic, Dish

Buttermilk Panna Cotta with Roasted White Peach Sorert

Dessert Professional The Magazine Online - Buttermilk Panna Cotta with Roasted White Peaches

Alexandre Gauthier | FOUR Magazine

For the month of March fine-dining chef-extraordinaire, Alexandre Gauthier is the guest chef at Restaurant Ikarus. Bringing his gourmet French

The Quenelle: Chocolate Sphere, Flexible Chocolate Ganache, Devil's Food Cake Shards and Crumbs, Chocolate Nest

Francisco Migoya - Chocolate Sphere, Flexible Chocolate Ganache, Devil's Food Cake Shards and Crumbs, Chocolate Nest

Jivara Milk Chocolate Mousse, Nutella Powder, Hazelnut Shortbread, Orange Fluid Gel, Hazelnut Praline Ice Cream, Brulee Banana by Pastry Chef Antonio Bachour, via Flickr

Jivara Milk Chocolate Mousse, Nutella Powder, Hazelnut Shortbread, Orange Fluid Gel, Hazelnut Praline Ice Cream, Brulee Banana by Pastry Chef Antonio Bachour, via Flickr

Edible work of art

sablé moon, covered with avocado velvet, lime scents, fresh mango, mango sorbet & baby red sorrel leaves

"Tub'o" réalisé par François Daubinet lors du cours Autour des desserts au métre à la Michalak Masterclass

"Tub'o" réalisé par François Daubinet lors du cours Autour des desserts au métre à la Michalak Masterclass

Black Sesame Dessert

White chocolate plaquette, Black sesame cheesecake, Black sesame moss, Super soft black sesame sponge and Blackberries Colour Design Art Photography Black White Food Color gourmet noir blanc

Michelin Star, Restaurants, Menu, Diners, Restaurant

Ferran Adria

Hot vegetable jelly minestrone with fluffy parmesan truffles from el Bulli, Ferran Adria.

Luksus at Tørst - Brooklyn : a Michelin Guide restaurant

Luksus at Tørst - Brooklyn : a Michelin Guide restaurant

Via Veneto 1 star Michelin restaurant

Via Veneto

For over 40 years they have been turning acts as simple as peeling an orange into culinary art. This is a location that any good gourmet worth his salt should k

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