chef_matthew_jason chef_matthew_jason

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Chef Matthew Jason  π’―π’Άπ“Žπ“πŸ’π“‡ π’žπ’½π‘’π’» 𝒹𝑒 𝒫𝒢𝓇𝓉𝒾𝑒 𝐼𝐼 πŸ‘¨πŸ»β€πŸ³ πŸ”ͺ π’œπ“‰ ⭐️⭐️⭐️⭐️⭐️ π»π‘œπ“‰π‘’π“ π»π’Άπ“π“πŸŽƒπ“Œπ‘’π‘’π“ƒ/𝐹𝒢𝓁𝓁 πŸ‚

New year, new beginnings

PΓ’tΓ©

Sea bass, Romesco, charred Maui onions.

Amuse Bouche

Cod, Crab Risotto.

Pheasant Terrine

Label Rouge Salmon, Nori, Watermelon, Sesame Oil, Black Sesame, Sticky Rice,Squid Ink Tuile, Cilantro.

Watermelon πŸ‰ Salad πŸ₯—

Deviled Quail Egg CanapΓ©, Salmon Roe, Dill.

Scallops, almond fennel purΓ©e, fennel, apple.

Charcuterie board - foie gras with cherry geleΓ©, 3 types of salami, prosciutto, warm olives and burrata, 8 spiced ginger financier, sourdough.

β€œA kitchen without a knife is not a kitchen.” -Masaharu Morimoto

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