Eckstein Antal
További ötletek tőle: Eckstein
Chef Reinout Reniere at Zeno  Shared by #betterhealthChef

Chef Reinout Reniere at Zeno Shared by #betterhealthChef

The most creative 2014 Christmas Bûches l Laurent Jeannin - Bristol Paris

The most creative 2014 Christmas Bûches l Laurent Jeannin - Bristol Paris

Escalopines de bar à l’émincé d’artichaut, nage réduite au caviar -  l'Ambroisie

Escalopines de bar à l’émincé d’artichaut, nage réduite au caviar - l'Ambroisie

GC Surf & Dirt by @marquisderad Meyer lemon ponzu spiked squidward Roasted carrotpurple cauliflower Creamed kimchi aioli Miringarlic marinated palm heart Pickled tokyo turnippurple ninja daikon Rapini flowers Scallion Pairs well w/ a giant steak & a marathon of the old skool kids cartoon "#Snorks". #GraffitiCookery | G | #UncomfortFood _ by graffiticookery

GC Surf & Dirt by @marquisderad Meyer lemon ponzu spiked squidward Roasted carrotpurple cauliflower Creamed kimchi aioli Miringarlic marinated palm heart Pickled tokyo turnippurple ninja daikon Rapini flowers Scallion Pairs well w/ a giant steak & a marathon of the old skool kids cartoon "#Snorks". #GraffitiCookery | G | #UncomfortFood _ by graffiticookery

Relais & Chateaux - Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. Jean Georges USA #relaischateaux #gastronomy.

Relais & Chateaux - Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. Jean Georges USA #relaischateaux #gastronomy.

Benjamin Donath's 'Greek Wine' dessert composition with Apples, Retsina, Financier, Yoghurt Meringue, Espuma and Caramelised Amaranth ° eat in my kitchen

Benjamin Donath's 'Greek Wine' dessert composition with Apples, Retsina, Financier, Yoghurt Meringue, Espuma and Caramelised Amaranth ° eat in my kitchen

4xFOUR Michelin-starred Chef Claude Bosi - Scallops Morteau Sausage Sauce Pickled Cabbage Radish Hazelnut Crust - Review by Gourmet Adventures

4xFOUR Michelin-starred Chef Claude Bosi - Scallops Morteau Sausage Sauce Pickled Cabbage Radish Hazelnut Crust - Review by Gourmet Adventures

planted tank moss tree

planted tank moss tree

グルメの秋は、栗&抹茶の雅な世界へ! “いちご”に続く、秋のスイーツビュッフェは“和スイーツ”! ~栗と抹茶のおもてなし~が9月よりスタート!:時事ドットコム

グルメの秋は、栗&抹茶の雅な世界へ! “いちご”に続く、秋のスイーツビュッフェは“和スイーツ”! ~栗と抹茶のおもてなし~が9月よりスタート!:時事ドットコム

fotografia

fotografia