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Restaurants
- Yves Silvain added a new meal Dinner at Under at Under
The Ocean @underlindesnes
- Birch flatbread, langoustine, fenelår -
- Rayed artemis, yeast, jarusalem artichoke -
- Eel, asparagus, potato, cucumber -
- Lobster, celeriac, mushroom foam -
- Fiskepudding, fermented flour, herring roe -
- Cod, whey, blackcurrant wood -
Wine pairing 🥂
- Dom Pérignon, Vintage 2013 -... More
The Ocean @underlindesnes
- Birch flatbread, langoustine, fenelår -
- Rayed artemis, yeast, jarusalem artichoke -
- Eel, asparagus, potato, cucumber -
- Lobster, celeriac, mushroom foam -
- Fiskepudding, fermented flour, herring roe -
- Cod, whey, blackcurrant wood -
Wine pairing 🥂
- Dom Pérignon, Vintage 2013 -
- Weingut Knoll, Smaragd 2021 -
- Château d’Esclans, Garrus rosé 2021 -
- Da Sousa, Caudalies 2010 -
- Thomas Morey, Chassagne Montrachet 2013 -
- Zind Humbrecht, Pinot Gris 2021 -
Maybe the most beautiful restaurant in the world 🌎
A wonderful experience by @ellitsgaard_under and his team 🙏❤️ Less
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- Yves Silvain added a new meal Dinner at Re-Naa at Renaa
Experience @re_naa_
- Sea urchin, finger lime, green strawberries -
- Squid, black garlic cream, grilled lemon -
- Scallop, seabuckthorn, pumpkin -
- Kvitsøy dumpling, lobster, vin jaune -
- Monkfish, chicken butter, fava beans -
- Reindeer, bone marrow, celeriac -
- Milk buns & ice cider -
- Koji, fennel, honey truffle... More
Experience @re_naa_
- Sea urchin, finger lime, green strawberries -
- Squid, black garlic cream, grilled lemon -
- Scallop, seabuckthorn, pumpkin -
- Kvitsøy dumpling, lobster, vin jaune -
- Monkfish, chicken butter, fava beans -
- Reindeer, bone marrow, celeriac -
- Milk buns & ice cider -
- Koji, fennel, honey truffle -
And a lovely bottle @domainejacquesselosse Substance 🥂 Less
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- Yves Silvain added a new meal Dinner at Salmon Eye at Iris
Expedition @iristherestaurant
- Change of heart -
- Horn the hoof part I -
- Horn the hoof part II -
- Spruced up -
- Malm & Melder -
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... More
Expedition @iristherestaurant
- Change of heart -
- Horn the hoof part I -
- Horn the hoof part II -
- Spruced up -
- Malm & Melder -
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 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 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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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 ✨