Perfectly cooked turbot served with asparagus, lemon confit and a rich mussel sauce @studiocph - another splendid dish by @alan.g.bates and his team
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The most tender lamb from @vibygaardlam with a perfectly crisp fat cap served Provencal style with various summer vegetables, dried olives and a tremendous sauce based on lamb bones. The main course by @alan.g.bates @studiocph didn't disappoint either
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Another incredible snack served by @alan.g.bates @studiocph a few weeks ago. Crunchy butter-fried sourdough bread topped with the most creamy and delicious chicken liver parfait and slices of Australian winter truffles - simply divine. I've had it before with radicchio instead of truffle, which was also stunning but I won't complain about this upgraded version.
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I don't think I've ever had an appetizer with an intensity like this one served by @alan.g.bates @studiocph. Lobster vol-au-vent with reduced lobster stock, tomato, lobster, baerii caviar and a spicy sauce americaine. Crazy rich and powerful and so, so good! Alan Bates doesn't follow the rules - he makes his own rules

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Wonderful appetizer by @alan.g.bates @studiocph - thinly sliced mackerel served in a fresh tomato water bouillon with coriander seeds, a lemon gel in the bottom and lemon verbena oil on top. An elegant and very complex serving.
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury