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Ímpar, atípico, inovador, arrojado. Uma experiência gastronómica única é o que o melhor dos restaurantes, sob a alçada do chef Ferran Adrià, propõe aos seus selectos clientes e, no fundo, a todos pelo seu savoir-faire. Fechado seis meses por ano e com uma procura de dois milhões para apenas 8000 refeições servidas, conseguir uma reserva será uma proeza e, a experiência algo que nunca esquecerá.

Ímpar, atípico, inovador, arrojado. Uma experiência gastronómica única é o que o melhor dos restaurantes, sob a alçada do chef Ferran Adrià, propõe aos seus selectos clientes e, no fundo, a todos pelo seu savoir-faire. Fechado seis meses por ano e com uma procura de dois milhões para apenas 8000 refeições servidas, conseguir uma reserva será uma proeza e, a experiência algo que nunca esquecerá.

sorbete de limón con aceite helado. El Bulli

sorbete de limón con aceite helado. El Bulli

gastronomia molecular introduce elementos químicos (nitrógeno líquido por ejemplo) o combina aquellos cuya composición molecular es compatible para la elaboración de sus platos.

gastronomia molecular introduce elementos químicos (nitrógeno líquido por ejemplo) o combina aquellos cuya composición molecular es compatible para la elaboración de sus platos.

Osteria Francescana, Modena, Italy (2 of 5) _ René Redzepi's Favorite Places to Eat and Stay Around the World _ In our October 2012 issue, Lisa Abend talked to Rene Redzepi, chef & co-owner of Noma in Copenhagen, named the World's Best Restaurant by Restaurant magazine three years in a row, 2010-2012. He shared with us some of his favorite places that he's discovered while traveling.

Osteria Francescana, Modena, Italy (2 of 5) _ René Redzepi's Favorite Places to Eat and Stay Around the World _ In our October 2012 issue, Lisa Abend talked to Rene Redzepi, chef & co-owner of Noma in Copenhagen, named the World's Best Restaurant by Restaurant magazine three years in a row, 2010-2012. He shared with us some of his favorite places that he's discovered while traveling.

New Scandinavian cuisine by Noma. Rene Redzepi's daily foraging.

This Year In Review

New Scandinavian cuisine by Noma. Rene Redzepi's daily foraging.

Francine Zaslow Photography - Food-Gallery - 2

Francine Zaslow Photography - Food-Gallery - 2

Quay restaurant at Sydney

Quay restaurant at Sydney

I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

The Grove Restaurant, Auckland NZ

The Grove Restaurant, Auckland NZ

Pierre Gagnaire by thebestchefproject

Pierre Gagnaire by thebestchefproject

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