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A perfect broth of tomatoes and cherries - thank you @amassrestaurant

A perfect broth of tomatoes and cherries - thank you @amassrestaurant

Perfect piece of meat! garnished with green olives, mallorquin sun dried tomatoes, sauteed pumkin, thyme,basil grated parmesan and demi glace

Perfect piece of meat! garnished with green olives, mallorquin sun dried tomatoes, sauteed pumkin, thyme,basil grated parmesan and demi glace

Sweet peas, milk curd and sliced kelp (aged kombu from Hokkaido) going on the menu

Sweet peas, milk curd and sliced kelp (aged kombu from Hokkaido) going on the menu

Vegetable Art : Fennel Leaf Flowers / Edible Flowers Tomato Cherry Papaya / Beet…

Vegetable Art : Fennel Leaf Flowers / Edible Flowers Tomato Cherry Papaya / Beet…

Unripe strawberry & plum marinated in gin

Unripe strawberry & plum marinated in gin

Royal Smushi at "The Royal Café" for our #Blognhagen experience in Copenhagen #food

Royal Smushi at "The Royal Café" for our #Blognhagen experience in Copenhagen #food

Jiro Ono’s Sushi

Jiro Ono’s Sushi

For those of us who love good food and don’t mind paying for it, Michelin star restaurants are always worth a trip, especially if they are awarded 3 stars. Here are 2016’s 3 star Michelin restaurants in United States.#Michelin #MichelinRestaurants #PerSe

2016 Michelin Guide - This year's 3 Star Michelin Restaurants

For those of us who love good food and don’t mind paying for it, Michelin star restaurants are always worth a trip, especially if they are awarded 3 stars. Here are 2016’s 3 star Michelin restaurants in United States.#Michelin #MichelinRestaurants #PerSe

970989_288985147926979_1958743524_n.jpg 540×960 pixels

970989_288985147926979_1958743524_n.jpg 540×960 pixels

#TBT Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France #TheArtOfPlating

#TBT Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France #TheArtOfPlating

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