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Ferran Adrià

Ferran Adrià on El Bulli

From the towering feasts of Versailles to the natural foodscapes of Noma, a historical look at how we serve fancy food

A History of How Food Is Plated, from Medieval Bread Bowls to Noma

A History of How Food Is Plated, from Medieval Bread Bowls to Noma: BA Daily: Bon Appétit

Ayako Suwa | Journey on the Table Three

Ayako Suwa

Le vacherin verveine, coulant framboise du restaurant Lasserre

La vengeance du vacherin

Vacherin verveine du restaurant Lasserre it's more the website than the individual pin.

The Best #Crockpot Chicken Noodle #Soup recipe. The cure for wintertime blues!

The Best Crockpot Chicken Noodle Soup

Mizu shingen Mochi - This is not a drop of water, it’s a cake!

This is not a drop of water, it’s a cake!

This is not a drop of water, it’s a cake! Mizu Shingen Mochi is a new breed of Japanese rice cake.

Ferran Adrià (he was the head chef of the famous innovative restaurant elBulli) and the Art of Food. The Thaw, 2005

A retrospective of gastronomy guru Ferran Adrià's culinary genius can be seen in "elBulli: Feran Adrià and The Art of Food" at Somerset House in London.

Les Cuisines de Garance: " Simply in Food " à la Maison LPasse Design et un showroom fédérateur et plein d'avenir ...

Les Cuisines de Garance: " Simply in Food " à la Maison LPasse Design et un showroom fédérateur et plein d'avenir ...

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