#michelin3stars

MOST RECENT

Cœur de ris de veau, pomme soufflée ✴✴✴
#michelinrestaurant #michelin3stars #georgeblanc

Anche quest’anno abbiamo la fortuna di ospitare un maestro: Emmanuel Renaut, direttamente dal Flocons de sel di Mégève.
#top #chef #ticino #food #foodporn #michelinstar #michelin3stars #ticino #switzerland #lugano
Grazie, come sempre, a @s.pellegrinosaporiticino

Classic Menswear authority, style icon G. Bruce Boyer opens up about the quintessential male wardrobe staple: the blue shirt. And how it is all in the details.
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Swipe left for continuation. Link to full video in bio.
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Please subscribe to MAROL’s YouTube channel to receive updates on our latest video series on craftsmanship and men’s style.
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#marol #blueshirt #bruceboyer

The only reason why I wanted to come to Faroe Islands is because this country has this Michelin Star restaurant that gives us seasonal dishes that use as much Faroese produce as possible.. I ate so many creatures such us lamb broth, scallops, capelin, cod, mahogany clam (500 years old muscle shell), halibut, watercress, crab, leek, bacalao, blue mussel, raest kjot, razorbill, meadowsweet, wild thyme, etc. And after I tasted from 1st dish until the 17th dish, it was truly left a lasting impression on me! No wonder why @koks_restaurant achieved the star!
#michelin3stars #17tastingmenus #tastingmenu #michelinguide 🌟

French toast (grand tradition 2008) with vacca rossa, truffles and 100 year-old vinegar (swipe ⬅️) @restaurantfrantzen
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Variations of this signature dish have been served since the opening menu in 2008. The bread is a spelt wheat sourdough, dipped in a mixture of cream/eggs/balsamic/truffle. The center is carved out and filled with stewed/simmered onions, then topped with vacca rossa Parmigiano Reggiano custard and balsamic vinegar from Modena. Finished with shaved Périgord truffles. Just obscene in the most magnificent way. #restaurantfrantzén #3stardining #michelin3stars #worlds50bestrestaurants

The first few dishes from our CRAY meal @CentralRest in Lima, Peru. Central’s 17-course meal is inspired by Peruvian ingredients foraged from multiple elevation levels throughout Peru.
1. We started from the bottom... at -10M with the “Rock Molluscs” dish - sea snails and mussels tartare served with crispy sargassum seaweed chips. Keep swiping left to see the next 3 courses!
2. “Desert Plants” 180M - cactus bites, sweet potato leaves, and huarango “milk.” 3. “Mil Moray” 3500M - potatoes cooked in a Maras salt crust served with a tree tomato and muña mint dipping sauce topped with shaved dehydrated alpaca heart.
4. “Thick Stems” 3400M - olluco tubers 2 always. First, a crispy olluco fritter stuffed with olluco butter, onion, and field mustard. Next, black olluco mash topped with olluco cooked in salt. See more on my Lima, Peru stories!

土曜の夜は 神楽坂 虎白へ
小泉さんて天才的♥︎︎∗︎*゚美味しいって言葉以外 何も思い浮かばない(๑˃͈꒵˂͈๑)
* ❁*¨*•.¸⁎✼⁎∗*𑁍𓈒*¨*•.¸⁎✼⁎∗*

●先付け
鮑の胆合え しいたけ きゅうり 塩昆布 木の芽

●揚げ物
すっぽん 新玉ねぎのおもち すっぽん出汁

●お凌ぎ
からすみ うずらの卵の飯蒸し

●お碗
車海老の真丈

●お造り
鯛 鯛の白子合え ぽん酢ジュレと共に

ホタルイカの炙り

●焼き物
のど黒の西京焼き たらの芽 ふき 白味噌仕立て

●冷やしもの
キャビア 桜ます藁燻し うるい 行者ニンニク こごみと共に

●煮物
蛤 雲丹 小松菜 筍 春蕪のすり流し

●ご飯
花山椒たっぷり 猪の炊き込みご飯

●デザート
うすい豆 あられ ラム酒のゼリー白ごまのスープと共に

またすぐに行きます٩(*˘ ³˘)۶❤

#神楽坂 #虎白 
#和食 #ミシュラン3つ星 
#リピート #全部美味しい
#oishii 
#foodphotography 
#fooddiary #instafood 
#japanesefood 
#tokyofood 
#washoku 
#michelinrestaurant 
#michelin3stars

Laid-back eatery with simple good food. Must try the ‘slow cuisine’ on the menu. Slow cooked lamb and short ribs for 12 hours. @katzorange #julieeats

Golden osetra caviar from Finland nestled atop a thin gel of oyster juice. Finished with a dill and mussel cream.
A signature that's been on their menu since opening.
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2018/4/15 - @manresaca
@maaemo @davidkinch
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#manresaca #davidkinch #manresa #foodgram #foodporn #foodphotography #instafood #gastronomy #tastingmenu #michelinguide #michelin3stars #californiancuisine #finedining #chefstable #zagat #michelin #worldsbestrestaurants #relaischateux #losgatos #maaemo #oslo #nordic #fourhandsdinner #chadmanresa #caviar

Guinea fowl @restaurantfrantzen
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Chef made us a bonus course that he was planning to roll out with the new spring menu. This was leg of guinea fowl, confit-cooked, smoked, then grilled over the fire. Topped with morel mushrooms, walnuts and thyme flowers, in a bouillon made from the bird, miso from Kyoto, and vin jaune from Jura. It was finished at the table with a sauce of brown butter infused with roasted walnut oil. #restaurantfrantzén #3stardining #michelin3stars #worlds50bestrestaurants

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