Foodle

A4-grade wagyu ribeye from Gunma prefecture, layered with mushrooms, lettuce. At three-Michelin-starred "Alléno Paris at Pavillon Ledoyen".
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#allenoparis #yannickalleno #pavillonledoyen #troisetoiles_paris #threemichelinstars @allenoparis
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Iconic "spaghetti debout en gratin" with truffles, ham and mushrooms. At three-Michelin-starred "Le Cinq" at the Four Seasons George V in Paris.
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#spaghetti #christianlesquer #lecinq #troisetoiles_paris #threemichelinstars @fourseasons @fsgeorgevparis
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Tomato ravioli, crispy guanciale (tasting portion). Recently at most beloved ”Le George“ at the Four Seasons George V in Paris.
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#ravioli #guanciale @chefsimonezanoni @fsgeorgevparis @fourseasons #troisetoiles_paris #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

焼肉幸泉　YAKINIKU KOSEN

#幸泉
#焼肉幸泉
#予約困難
#予約困難店
#食べログ
#食べログアワード
#食べログマガジン
#百名店
#tongue
#黒タン
#厚切りタン
#サーロイン
#フィレ
#シャトーブリアン
#sirloin
#chateaubriand
#ゴエミヨ
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
近松　CHIKAMATSU
FUKUOKA　

この日は、今年初のシンコが出ました～～5枚付けでした😍😁😋😆

#近松
#chikamatsu
#patek_fukuoka
#一見様お断り
#紹介制
#予約困難
#予約困難店
#食べログ
#食べログゴールド
#食べログアワード
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

Home Cooking Sessions with @ninjakitchenuk : Korean-glazed baby back ribs with charred pineapple. Full recipe below! 😍🔥 AD
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1. Grab yourself a rack of baby back ribs and remove the membrane. Brush the ribs with some mustard or neutral oil to act as a binder.
2. Next, sprinkle generously with your favourite BBQ seasoning. I used equal parts gochugaru, brown sugar, cayenne, garlic powder, onion powder, sea salt and black pepper. Set aside.
3. Add one scoop of wood pellets to your Ninja Woodfire Pro, then using the app, select the smoker function and set the temperature to 120c. Click ignite and wait till the smoker is ready for use.
4. Add your seasoned baby back ribs to the smoker and close the lid.
5. Leave these to smoke for about an hour whilst you make your korean-bbq glaze. For this, simply add 4tbsp unsalted butter to a pan and bring up to a sizzle. Once sizzling, add in 1 clove grated garlic, 1 knob grated ginger, 2tsp gochujang paste, 1tsp honey, 1tsp mirin, 1tsp light soy, 1tsp rice vinegar, 1tsp worcestershire sauce, 2tsp brown sugar and 1tsp salt - mix well.
6. Leave this to simmer and thicken for 3-4 minutes, then remove from heat and set aside.
7. Meanwhile, dice up your pineapple into bite-sized chunks.
8. Carefully open the lid of the Ninja Woodfire Pro and brush over your korean-bbq glaze, then close the lid and leave to smoke for another hour.
9. Remove the ribs after an hour and give them a finishing brush of the glaze, then allow to rest.
10. Using the Ninja app, switch to grill mode and set the heat to high.
11. Once it’s hot, add on your pineapple and allow to char for 1.5 minutes per side.
12. Slice up your ribs and serve with your charred pineapple + anything else you fancy on the side. Garnish with finley diced scallions and sesame seeds.
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The Ninja Woodfire Pro is a great little appliance for when you want really smokey, wood fired flavour without all the hassle of a traditional BBQ. The app also makes things super easy to control and monitor for the perfect cook every time! Less

An excellent dinner @angelina.london @usmanhaider097 🇮🇹🇯🇵
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The new Italian-Japanese in east London really knows what it’s doing. The menu here is Italian at its core, but layered with Japanese ingredients and technique. I started with a run of crudo and small plates: kombu-cured bream with smoked butter, akami with wasabi mustard, some truffle hamachi and a crispy cod cheek karaage. Each crudo was sharp, punchy, and perfectly dressed. The karaage was spot on too, but Usman’s tomato salad might have been the most refreshing and addictive plate of the night. The pastas are a bit of a highlight on the menu. The truffle + kombu tortellini came molten and creamy at the centre with a perfect bite – a dish that reminded me a lot of the tortellini from Torissi in NYC. The tomato rigatoni was another standout; deceptively simple, yet the sauce was rich, sweet, and smoky with real depth. On the grills, the aged Angus ribeye delivered, but the dish you need to order is the Brixham skate wing. Binchotan-fired, golden and charred on the outside, tender and flavour-packed within - the flesh just slid off the bone. Easily the star of the show. Desserts closed strong too, with the black sesame Basque-style cheesecake stealing it for me. Clever, layered, and memorable. A seamless operation here from start to finish. Bold, confident cooking and easily one of the most exciting openings in london right now. #notoriousfoodie 🙅🏽‍♂️ Less