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#troisgros

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"Ingredient quality at this meal was uniformly high and nowhere more evident than in the quality of lamb chops. [...] [T]he fat integration and depth of flavor even overshadowed the lamb I tasted at the Sportsman on the same trip. Marinade and caramelization stem back at least to Michel père’s iteration and allow the complex flavor of the crust to serve as a foil to the juicy flesh. The lamb was aggressively sauced with Middle Eastern spices and accompanied by some excellent girolles and roasted aubergine in a spicy sauce with buckwheat." Brandon Granier's review of @maisontroisgros is available on Gastromondiale (see the bio for the link).

Michel Trois Gros represents the best of cooks and gracious hosts😎 #troisgros

Ondertussen bij de Franse driesterrenchef Michel Troisgros. #knackweekendblack #food #troisgros

Recentemente nomeado um dos cem melhores restaurantes do mundo, o Olympe vai ter uma Páscoa especial este ano: o chef Thomas Troisgros  preparou um cardápio com clássicos da casa para o almoço no dia 16 de abril. Entre os destaques, está a espuma de batata e bacalhau imperial, com azeitonas Picholine e azeite. #elagourmet #instafood #olympe #troisgros #pascoa

Premiers pas en cuisine à Ouches, premiers parfums, premières sensations, on est bien....#fierdemonequipe #sacréebelleéquipe #ouches #troisgros @maisontroisgros @chefgiuseppe @pansinflorian @leotroisgros

O clã Troisgros e sua tradição gastronômica ganharam uma repaginada com o filho de Claude, Thomas. Conto um pouco mais da história desses chefs incríveis no livro "Histórias da Gastronomia Brasileira" (Rara Cultural). Foto: Acervo Rara Cultural

#RioBookGuide #RioBook #HistoriasDaGastronomiaBrasileira #Troisgros #RaraCultural

Lançamento da cerveja Wals CT @walscervejas @ttroisgros 👊💥🍺 #cerveja #beer #troisgros #troisgrosbrasil

Ils nous font un peu rêver, les beignets du petit-déj servis à la @maisontroisgros 🙌

#regram #Troisgros #sundays

Je crois que ça va bien se passer.. #oninspireetonsouffle #countryside #kidsbreak #troisgros (sans nous compter)

MOST RECENT

"[T]he edible egg with yogurt mousse “white” and kumquat yolk served as a refreshing palate cleanser and dessert of its own right. The papillon, which will likely delight any Japanophile, is nearly as colorful on the palate as it is on the plate. An intuitive touch with the accompanying fraises de bois consists in the surprise of an underlying layer of strawberry gelée." Brandon Granier's review is on Gastromondiale.com (please see the bio for the link).

les petites mains de la cuisinière italienne en dressant des fantastiques lasagnes de brandade de Morue. #Repost @maisontroisgros (@get_repost)
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En cuisine au Central, notre Café-Epicerie roannais, retrouvez bientot nos recettes dans le livre "La Cuisine du Central" à paraître en mars
#lecentral #roanne #book #receipe #recette #chef #food #cuisine #homemade #chefsofinstagram #troisgros #restaurantlife #restaurantfood #lyon #gastronomie #foodporn #instafood #igersfood #cibamus #all_food_passion #bestar_italiaincucina #don_in_cucina #don_in_italy

"Ingredient quality at this meal was uniformly high and nowhere more evident than in the quality of lamb chops. [...] [T]he fat integration and depth of flavor even overshadowed the lamb I tasted at the Sportsman on the same trip. Marinade and caramelization stem back at least to Michel père’s iteration and allow the complex flavor of the crust to serve as a foil to the juicy flesh. The lamb was aggressively sauced with Middle Eastern spices and accompanied by some excellent girolles and roasted aubergine in a spicy sauce with buckwheat." Brandon Granier's review of @maisontroisgros is available on Gastromondiale (see the bio for the link).

"At Troisgros, the experiment’s aim can usually be intuited, even when the dish falls short of success. “Ronde de saint-pierre et de truffe noire” will entrance the eye, it is like stumbling upon mushrooms in the forest, the lamellae visible on the ribbons of John Dory which stand erect. The dish will also intoxicate the nose. The intention behind reworking St. Pierre with truffe noire is immediately apparent in that you will be enraptured by the aroma of the fresh black truffles from Australia adorning each ribbon of fish. The more evenly distributed heat of the protein favors a more expansive aroma than would a truffle-lacquered tranche, especially with the addition of an aromatic nage truffé. Unfortunately, the elation of discovery ends when you taste the dish." Brandon Granier's review of @maisontroisgros is available on Gastromondiale (see the bio for the link). #troisgros #maisontroisgros #micheltroisgros #cesartroisgros #frenchcuisine #cuisinefrançaise #gastronomie #gastronomy #gastromondiale_troisgros #food #chef #chefstalk #lefooding #restaurantreview #ouches

Winter in Minas, episódio 12 da primeira temporada... (link na minha Bio... episódios em inglês com legendas em inglês e português) Spätzle com carbonade em homenagem a @c_troisgros .
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Winter in Minas, episode 12, from first season...(link at my Bio)...Spätzle with carbonade, a "hommage" to @c_troisgros
#troisgros #winterinminas #foodporn #pornfood #spätzle #spatzle #comida #comidaalemã #comidabelga #swissfood #germanfood #belgianfood #gourmet #kitchen #hollydays #carbonade

Je crois que ça va bien se passer.. #oninspireetonsouffle #countryside #kidsbreak #troisgros (sans nous compter)

"In another gesture of filiation, César payed homage to a traditional Veneto dish of grilled eel and radicchio di Treviso, though the herb butter quenelle and rehydrated raisins are well-conceived flourishes. Certainly, they enliven the dish with a piquancy that helps to lift the heft of the eel. The eel flavor and texture will hardly compete with Japanese anago that is fattier and more yielding. However, the ingredient combination is intelligent. The raisins are an elegant substitute for the sweetness-acidity of balsamico that would traditionally dress the Treviso." Brandon Granier's review of @maisontroisgros is available on Gastromondiale (please see the bio for the link). #troisgros #maisontroisgros #micheltroisgros #cesartroisgros #eel #raisin #michelin #michelinstar #gastronomy #gastronomie #food #chef #chefstalk #lefooding #frenchcuisine #cuisinefrancaise

"With his “opus de tête de veau à la tomate et au cèpe,” César managed to elevate an offal dish of gelatinous tête de veau with a meaty porcini. The red vinegar lent a warmth and umami depth to the dish, in place of merely cutting the richness as would a traditional white vinaigrette with mustard, and the marinated tomato lent a similar acid/umami note. A hearty welcome, the dish is comforting with the vigor of color and acidity." For @brandon_granier's review of @maisontroisgros, please see the link in the bio. #troisgros #maisontroisgros #micheltroisgros #cesartroisgros #michelin #michelinstar #france #ouches #chefs #frenchcuisine #cuisinefrancaise #gastronomie #gastronomy #chef #chefstalk #lefooding

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