arazor:

Fried fish in Bogota, Colombia. This restaurant serve the fish in the style of Cali a city closer to the Pacific coast. This was a lot of food. 

heirloomkitchen:

Inspired by a cooking class I took @cookphilly last eve with @cheunoodlebar, here is a simple approach to a fragrant pho noodle bowl by My New Roots. This is on my list of soups to make over the next few weeks..

(via rifflefood)

foodpornstars:

16th Course: Onions & Melted Hay Cheese

Onions & Melted Hay Cheese 
butter and herbs.

Out of the horn, rye bread crumb, nettle and chamomile, which are traditionally put into a hollowed-out cow horn and buried in the earth.

Geranium
Copenhagen, Denmark
(February 1, 2013)

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foodpornstars:

1st Course: Pomme de Terre

Pomme de Terre Hareng fumé. (Potato crisps, black truffle, and smoked herring.)

3rd Course: Coques de “Noirmoutier”

Coques de “Noirmoutier” 
Pomelo, Campari, feuille de laitue, truffe noir. (Cockles in a lettuce wrap with grapefrui and campari sauce, black truffles.

4th Course: Langoustine Façon “Nêm”

Langoustine Façon “Nêm” Nori sugar glass, lemon. Notes: Asian in flavor, especially the fried flavor, even though the langoustine was warm and barely cooked. 

6th Course: Rouget Barbet Frit

Rouget Barbet Frit Blettes, limoncello. 

6th Course: Sorbet Aneth

Sorbet Aneth 
Gelée d’Eau de Bigaradier. (Dill sorbet with orange blossom water gelée and finger limes.) 

Akrame
Paris, France 
(January 23, 2013)

the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography