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Restaurants
- Yves Silvain added a new meal Dinner at OBA- at Oba
Experience @oba.res
- Machorra, pickled cucumber, potato, rock salad -
- Pine, sorbet, river tea, pickled radish -
- Wild boar tongue -
- Eel, smoked garum, umami sauce -
- Bird hunting, nuts, sourdough, blood sausage -
- Blackberries, rance butter, raspberries -
- Pine nuts, sunchoke ice cream, sunchoke -
By @javisanz_canitas... More
Experience @oba.res
- Machorra, pickled cucumber, potato, rock salad -
- Pine, sorbet, river tea, pickled radish -
- Wild boar tongue -
- Eel, smoked garum, umami sauce -
- Bird hunting, nuts, sourdough, blood sausage -
- Blackberries, rance butter, raspberries -
- Pine nuts, sunchoke ice cream, sunchoke -
By @javisanz_canitas & Juan Sahuquillo Less
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- Yves Silvain added a new meal Dinner at Salmon Eye at Iris
Expedition @iristherestaurant
- Cone of plenty -
- Toast of the town -
- Uni fication -
- Coat of arms -
- Feeding the future -
- Rekebord -
- From zero to hero -
- Weeds of the sea -
To feed the future we need to look below the surface 🙏❤️ @ani.kamadsen @nicodanielsen
@salmoneye... More
Expedition @iristherestaurant
- Cone of plenty -
- Toast of the town -
- Uni fication -
- Coat of arms -
- Feeding the future -
- Rekebord -
- From zero to hero -
- Weeds of the sea -
To feed the future we need to look below the surface 🙏❤️ @ani.kamadsen @nicodanielsen
@salmoneye is a forum meant to inspire and inform the world on how to better feed the planet 🌎 Less
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- Yves Silvain added a new meal Dinner at OBA- at Oba
Experience @oba.res
- Flowers, petals, nectar -
- Herbs, nasturtium, snail -
- Kale, carrot, plum, corn -
- Crab, garlic, tomato, orza -
- Shiitake, bread miso paste, rooster -
- Pheasant, mortadella, beetroot -
- Sarmiento, brown trout, shiokoji -
- Chantarelles, truffle, trompettes, boletus -
By @javisanz_canitas... More
Experience @oba.res
- Flowers, petals, nectar -
- Herbs, nasturtium, snail -
- Kale, carrot, plum, corn -
- Crab, garlic, tomato, orza -
- Shiitake, bread miso paste, rooster -
- Pheasant, mortadella, beetroot -
- Sarmiento, brown trout, shiokoji -
- Chantarelles, truffle, trompettes, boletus -
By @javisanz_canitas & Juan Sahuquillo Less
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- Yves Silvain added a new meal Dinner at Txispa at Txispa
Woodfire @txispa_restaurant
- Boletus, xixa hori, jarusalem artichoke flower -
- Longfinned beryx with chard -
- Beef chop -
- Cherry blossom pudding -
Pure products with Japanese techniques by @tetsuro_tetxubarri 🙏
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- Yves Silvain added a new meal Dinner at Château Wittem at Julemont
The Castle @restaurant_julemont
- Hamachi, jalapeño, aguachile, caviar -
- John Dory, white asparagus, eel, peas -
- Scallop, truffle, hazelnut, jerusalem artichoke -
- Langoustine, pata negra, artichoke, escabeche -
- Red mullet, sepia, mala, cocos, mango -
- Lamb, morel, ras el hanout, eggplant, mint -
- Strawberry, goat... More
The Castle @restaurant_julemont
- Hamachi, jalapeño, aguachile, caviar -
- John Dory, white asparagus, eel, peas -
- Scallop, truffle, hazelnut, jerusalem artichoke -
- Langoustine, pata negra, artichoke, escabeche -
- Red mullet, sepia, mala, cocos, mango -
- Lamb, morel, ras el hanout, eggplant, mint -
- Strawberry, goat yogurt, rhubarb, green shiso -
Big flavours by @guidobraeken ✨
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- Yves Silvain added a new meal Dinner at Restaurant A.T at AT
Natural @restaurant_at
- Abalone, onion calçot, spinach, brown butter -
- Langoustine, sweet potato, ginger, pink pepper -
- Turbot, morels, green asparagus, peas -
- Lamb, quince, yuzu kosho, radicchio -
- Beetroot, timut, William’s pear -
- Apple, hojicha, mochi -
Lovely experience by @atsushitanaka360 ✨... More
Natural @restaurant_at
- Abalone, onion calçot, spinach, brown butter -
- Langoustine, sweet potato, ginger, pink pepper -
- Turbot, morels, green asparagus, peas -
- Lamb, quince, yuzu kosho, radicchio -
- Beetroot, timut, William’s pear -
- Apple, hojicha, mochi -
Lovely experience by @atsushitanaka360 ✨ Less
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- Yves Silvain added a new meal Dinner at Restaurant A.T at AT
Natural @restaurant_at
- Leek & beetroot -
- Tartlet, veal, jerusalem artichoke, hay -
- Tuna tartare, trout roe, yuzu -
- Oyster, sorrel, lovage -
- Spider crab, carrots, tonka, cacao -
- Camouflage, juniper, banka trout, parsley -
Lovely experience by @atsushitanaka360 ✨
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Maestro of the sauce @plenitude.paris
- Langoustine, jerusalem artichoke, cardamom -
- Scallops, seaweed, caviar, verbena -
- Quail, consommé, truffle -
- Pigeon, giblets, gourmandie, potato -
- Rose d’Argumes -
Incredible experience by @arnauddonckele ✨
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Maestro of the sauce @plenitude.paris
- Poultry, tartlet, smoked butter -
- Shrimp, ginger, grapefruit, tomato -
- Sardine, tarragon, fennel, escabeche -
- Rabbit, chicory, rosemary, chestnut -
Incredible experience by @arnauddonckele ✨
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Big flavours @restaurant.de.treeswijkhoeve
- Northsea crab, chives, horseradish, sorrel -
- Langoustine, sakura, yuzu kosho, carrot -
- Turbot, oyster, champagne, caviar -
- Sweetbread, truffle, oloroso, coffee, pear -
- Côte de veau, tarragon, morel, asparagus -
- Chartreuse, chocolate, yogurt, blood orange -
- Soufflé &... More
Big flavours @restaurant.de.treeswijkhoeve
- Northsea crab, chives, horseradish, sorrel -
- Langoustine, sakura, yuzu kosho, carrot -
- Turbot, oyster, champagne, caviar -
- Sweetbread, truffle, oloroso, coffee, pear -
- Côte de veau, tarragon, morel, asparagus -
- Chartreuse, chocolate, yogurt, blood orange -
- Soufflé & Chocolate -
Foodtastic experience by @dick.middelweerd 🙏✨ Less