Left - La bella - dry aged sirloin
Right - La Fridea - dry aged sirloin
Which one do you think looks better?
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Claudia Del Bianco - Gli Arcibuoni, spaghetti misto scoglio
Claudia Del Bianco - Gli Arcibuoni, linguine alle vongole veraci
(via foodpornstars)
Source: claudiadelbianco
4th Course: Marcho Farms’ Veal Rib-Eye
Marcho Farms’ Veal Rib-Eye
“Garniture à la Blanquette et Ris de Veau.”
per se
New York, New York
(February 12, 2013)the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
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14th Course: Heather-Smoked Turbot & Moss
Heather-Smoked Turbot & Moss
Turbot emulsion.Notes: Strips of turbot were curled beneath the head of moss, dotted with petals of heather. The sauce was poured tableside. The dish was presented along with a bowl of heather that had been singed just before service, so that it gave off a subtle smoke at the table.
Geranium
Copenhagen, Denmark
(February 1, 2013)the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Starch molding some candies.
