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ISSUU - Pastry Revolution par Mugaritz

Pastry Revolution

Astrance: tarte of foie gras, mushroom, apple, citrus zest, hazelnut oil

Astrance: tarte of foie gras, mushroom, apple, citrus zest, hazelnut oil

Chef's Cut: The Art of Kaiseki with Niki Nakayama on Vimeo

Chef's Cut: Beyond the Forest with Rasmus Kofoed sur Vimeo

Plating Techniques, Food Photography Styling, Food Styling, Modernist Cuisine, Plate Presentation, Michelin Star, Fine Dining, Culinary Arts, Everyday Food

sea pearls - sea scallop, abalone, smoked eel & octopus, sashimi tuna...

There is a reason Quay has won Restaurant of the Year two years in a row in both The Sydney Morning Herald Good Food Guide and the Australi.

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