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“Summer at Versilia” - Crispy cod and Mediterranean flavours @gucciosteria
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- João Wengorovius added a new meal Dinner at Aman Venice at Arva
Fantastic dish by Virgilio Martinez.
“Scallops seaweed and Kiwicha mountain grains”. Flavor, texture, temperature.
@centralrestaurant
@cares_ethicalchefdays
@aman_venice
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The warmest welcome from the Canadian chef @jessrosval as you arrive at @casamarialuigia, the project of @laratgilmore and @massimobottura where art, design, nature and gastronomy come together in a beautifully restored farmhouse near Modena.
It is also the only place where you can now taste Osteria Francescana's... More
The warmest welcome from the Canadian chef @jessrosval as you arrive at @casamarialuigia, the project of @laratgilmore and @massimobottura where art, design, nature and gastronomy come together in a beautifully restored farmhouse near Modena.
It is also the only place where you can now taste Osteria Francescana's all-time favourites (where Jessica has worked for over seven years) in a spacious top-ceiling dining room with communal tables which invite guests to share the food, listen to the stories behind each dish and enjoy the conversation.
The following morning a hearty, savoury breakfast awaits you to make sure you wake up every day with a smile.
Jessica’s relentless enthusiasm is also evident in her collaboration with the AIW project (Association for Integration of Women) and its co-working place/restaurant Roots, as culinary director, teaching young migrant women how to cook professionally so that they can be better prepared to find a good position in the restaurant industry in the future.
Good energy indeed. Less
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- João Wengorovius added a new meal Dinner at Aman Venice at Arva
“Gyoza” (eel, mushrooms, foie gras), by @pele.christophe from @leclarenceparis for the @cares_ethicalchefdays dinner @aman_venice
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- João Wengorovius added a new meal Dinner at Aman Venice at Arva
“Cappelletti with nettles, seaweed mushrooms and glasswort ramen”, delicious dish by
@matteo_panfilio @aman_venice for the last dinner of @cares_ethicalchefdays
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“Purple corn tostada”, “Daikon and almond” by @karylmt and @championtaka._ Two highlights from the joyful and original menu the couple is serving @gucciosteria from @massimobottura
You can feel their influences (from Mexico to Japan, Peru or Italy) but also a sense of good vibe and room for creative... More
“Purple corn tostada”, “Daikon and almond” by @karylmt and @championtaka._ Two highlights from the joyful and original menu the couple is serving @gucciosteria from @massimobottura
You can feel their influences (from Mexico to Japan, Peru or Italy) but also a sense of good vibe and room for creative exploration supported by the solid experience they’ve both acquired Less
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“Come to a Italy with me”, Massimo Bottura’s new menu at Osteria Francescana.
“This is the menu for a new Italy, the menu we created for a new Italy
An Italy that is no more about stereotypes, no more about north, center, south, no more about Modena or Bologna, Costera Amalfitana or Puglia, but about Italy as a country seen through the eyes... More
“Come to a Italy with me”, Massimo Bottura’s new menu at Osteria Francescana.
“This is the menu for a new Italy, the menu we created for a new Italy
An Italy that is no more about stereotypes, no more about north, center, south, no more about Modena or Bologna, Costera Amalfitana or Puglia, but about Italy as a country seen through the eyes of a kid, from under the table. So everything is seen upside down. The perception is dessert to start, spaghetti and Caprese to finish. Because I’m a kid and we are cooking like a kid.” Dishes: “Oops! I forgot the Caprese salad”, “Textures of the North Adriatic Sea”, “Turbo Porchetta” Less
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@virgiliocentral @gucciosteria for a one night dinner with @massimobottura @championtaka._ and @chefkael to present some of the work of @centralrest from Peru with a little twist here and there adding Italian ingredients (Porcini, Pecorino, …) or dishes and inputs from @gucciosteria... More
@virgiliocentral @gucciosteria for a one night dinner with @massimobottura @championtaka._ and @chefkael to present some of the work of @centralrest from Peru with a little twist here and there adding Italian ingredients (Porcini, Pecorino, …) or dishes and inputs from @gucciosteria
The result was delicious, original and well crafted. Less
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I've been a fan of @cavalaricacomporta in Comporta ever since @_brunocaseiro @a_picolita @fabion0br3 and @cj.morrell opened the restaurant. Now Cavalariça arrives in Évora with an original menu with a rich alternation of flavours, textures and temperatures, from the acidity of the rabbit escabeche... More
I've been a fan of @cavalaricacomporta in Comporta ever since @_brunocaseiro @a_picolita @fabion0br3 and @cj.morrell opened the restaurant. Now Cavalariça arrives in Évora with an original menu with a rich alternation of flavours, textures and temperatures, from the acidity of the rabbit escabeche or the cured dogfish “punheta” with vinegar onions and orange zest ( both cold), to the slightly spicy lamb empanadas (hot), the difficult but very well resolved texture of the deep-fried breaded pork ear w apple, and roasted garlic, the creaminess of the Alentejo Tortilla, a delicious chickpea stew (al dente) with grilled octopus and prawns and at the end, an irresistible orange roulade with honey and chamomile ice cream… well, I'll stop here.
Congrats @cavalaricaevora Less