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Restaurants
- Yves Silvain added a new meal Dinner at Restaurant Nathan at Nathan
Tasting menu @restaurantnathan
- Hamachi, umeboshi, plum, horseradish -
- Cod, dill, clams, yuzu, trout roe -
- Scallop, chervil root, grapefruit, smoked eel -
- Duck, mushrooms, truffle, porcini, celeriac -
- Mandarine, thyme, sea buckthorn -
- Pear, chestnut, nougat chocolate -
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- Yves Silvain added a new meal Dinner at Château Wittem at Château Wittem
4 hands dinner @chateauwittem
- Hamachi, ponzu, sesame, mandarin, caviar -
- Carabineiro, tomato, ajo blanco & negro, almond -
- Langoustine, sepia, strawberry, piment -
- Skate fish, porridge, chives, oyster, parsley -
- Lamb, morel, tarragon, lime, green curry -
- Beef,... More
4 hands dinner @chateauwittem
- Hamachi, ponzu, sesame, mandarin, caviar -
- Carabineiro, tomato, ajo blanco & negro, almond -
- Langoustine, sepia, strawberry, piment -
- Skate fish, porridge, chives, oyster, parsley -
- Lamb, morel, tarragon, lime, green curry -
- Beef, pomme soufflé, onion, madeira sauce -
- Chocolate, passion fruit, banana, chartreuse -
Tasty 4 hands between two of my favourite restaurants @restaurant_julemont & @restauranteocean 🥰✨ Less
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- Yves Silvain added a new meal Dinner at Re-Naa at RE-NAA
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 Maaemo at Maaemo
Flavour bombs @maaemo
- Trout roe, apple, reindeer heart -
- Oyster tradition 2010 -
- King crab, white asparagus, hazelnut milk -
- Langoustine, blackcurrant & leaf sauce -
- Cod, juniper butter, horseradish, celeriac -
- Scallop, honey sauce, pumpkin, burned onion -
- Quail, jarusalem artichoke, plum -
- Mushrooms, milk... More
Flavour bombs @maaemo
- Trout roe, apple, reindeer heart -
- Oyster tradition 2010 -
- King crab, white asparagus, hazelnut milk -
- Langoustine, blackcurrant & leaf sauce -
- Cod, juniper butter, horseradish, celeriac -
- Scallop, honey sauce, pumpkin, burned onion -
- Quail, jarusalem artichoke, plum -
- Mushrooms, milk bread, honey, chanterelles -
- Frozen goat cream, cherry, plum kernel -
Foodtastic experience by @jay_boyle & @esbennmedb ✨ Less
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- Yves Silvain added a new meal Dinner at Under at Under
The Ocean @underlindesnes
- Langoustine, fermented honey, plum -
- Lamb, aged veggies, preserved berries -
- Truffle seaweed, caramelised egg yolk, ants -
- Blueberry, mahogany clam garum ice cream -
Wine pairing 🥂
- Egon Müller, Scharzhof 2022 -
- La Spinetta, Sassontino 2007 -
- Kracher, Traminer Trockenbeerenausl.... More
The Ocean @underlindesnes
- Langoustine, fermented honey, plum -
- Lamb, aged veggies, preserved berries -
- Truffle seaweed, caramelised egg yolk, ants -
- Blueberry, mahogany clam garum ice cream -
Wine pairing 🥂
- Egon Müller, Scharzhof 2022 -
- La Spinetta, Sassontino 2007 -
- Kracher, Traminer Trockenbeerenausl. No.2 1999 -
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 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 RE-NAA
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 🙏