Foodle

Lou Stejskal
8 years ago at Dill

Malted barley, dried wolf fish, beach angelica | Kári Porsteinsson | Dill, Reykjavik, Iceland

OAD 2018 Japan Meets Iceland #oad2018 #oadweek2018

https://flic.kr/p/25oDWeK

Malted barley, dried wolf fish, beach angelica | Kári Porsteinsson | Dill, Reykjavik, Iceland

Lou Stejskal
8 years ago

Gyotaku is the traditional Japanese method of printing fish on rice paper by fishermen to record their catches. At the OAD Japan Meets Iceland dinner, Yoji Tokuyoshi explains this technique which inspired his dish.
OAD 2018 Japan Meets Iceland #oad2018 #oadweek2018

https://youtu.be/1Y6M3Lje8qM

Gyotaku

Dóra Takács
8 years ago

Launch at Nika

Lou Stejskal
8 years ago at Atera

Atera temperance pairings
https://youtu.be/HQGOraznkyA

Atera | New York | 07/21/17

Ljudmila Vaszilivna
8 years ago

Zsolt Vaszary
8 years ago

Fitfood.

Henrique Sousa
8 years ago

Mussels&Clams

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gaz herbert
8 years ago

Radoslava Slavcheva
8 years ago

Homemade chocolate soufflé

Alexandra Andonova shared Gerhard Huber's post
8 years ago

Something really cool from the WSJ:

http://www.wsj.com/video/noma-20-reinventing-the-best-restaurant-in-the-world/0AA43842-D43D-41AC-B739-D5C4F09279E2.html?mod=djemMostPopVideo_h

Noma 2.0: Reinventing the 'Best Restaurant in the World'

Chef-owner Rene Redzepi shuttered his award-winning restaurant to rethink everything. This video goes behind the scenes at the new Noma in its frantic final days before re-opening. Photo: Alexander Hotz/The Wall Street Journal.