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saisonscuisinedumarche. Filet de sébaste, petit épeautre au gingembre, carotte rôtie, émulsion

Filet de sébaste, petit épeautre au gingembre, carotte rôtie, émulsion d’herbes fines et croustillant aux épices. 👩🏻‍🍳 👩🏻‍🍳 #sébaste #poisson #fish #platdujour #legumes #légumes #vegetables #vegetable #delicious #chefsofinstagram #cheflife #foodgasm #foodlover #truecooks #gastroart #gastronomy #foodislife #cockandcleaver #yumyum #yummyyummy #scrumptious #foodporn #food #gourmetfood #collegeculinairedefrance #sofleytoux

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the_sugar__shack. Tb to last year from where it all started ❤
Trying to bring everything

Tb to last year from where it all started ❤ Trying to bring everything that I learnt at Lavonne, here in Kathmandu for you guys. Keep supporting us. #tb #lavonneacademyindia #chefsofkathmandu #chefsofinstagram

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bakingthing. ตัวปั้นแต่งเค้ก
TEL. 092-4964615, 092-4963994
10โมงเช้า-4ทุ่ม
Line: @b

ตัวปั้นแต่งเค้ก TEL. 092-4964615, 092-4963994 10โมงเช้า-4ทุ่ม Line: @bakingthing (มี @) CLICK 👉 https://line.me/R/ti/p/%40bakingthing http://www.bakingthing.com FB, IG: Bakingthing # #เค้ก3มิติ #เค้กปั้น #เค้กวันเกิด #เค้กปั้นน้ำตาล #3Dcake #3Dcakes #cake #cakeart #cake #chefslife #chocolate #chefsofinstagram #bakery #baking #dessertporn #edibleart #birthdaycake #birthdaycakes #foodies #frenchpastry #fondantcake #lecordonbleudusit #lcb #foodstyling #wildchef #instafood #instadessert #pastry #patisserie

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chefahogan. Hello Brunch. 
Pork chops|Piquillo peppers|Canary potatoes|Mojo verde.

Hello Brunch. Pork chops|Piquillo peppers|Canary potatoes|Mojo verde. Ingredients source from: Delis,Rennie,lapointe,shoprite ——————————————— 📷 @ama_hulk 👩‍🍳 @chefahogan #Passionate foodie —————————————— #Advocate for healthy eating —————————————— #Inspired by meals around the world. . . #chefstalk

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역돔 para proyecto de esah and new menu at @elcielo_vibe @alicentrunk

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Werbung/Ad ✨ „Baked Victoria Pineapple 🍍/ Sorrel / Coconut 🥥“ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀✨ This was my second visit at 2 Michelin-starred Restaurant „Haerlin“ by great chef @christoph_rueffer_haerlin . It is located at @fairmont_hotelvierjahreszeiten in Hamburg, Germany and member of @lesgrandestablesdumonde . ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀✨ Chef Christoph Rüffer is running this very elegant restaurant since about 17 years. Fine diners will find modern French cuisine with care of seasons. Creativity, best local and international ingredients are combined to very memorable dishes. Gourmets can choose between two menus, „Aroma Therapy“ and „Palate Party“. Special care is taken also about the wine cellar of „Haerlin“ by sommelier @tommy_andrew_hh . Wine connoisseurs will find absolute rarities and vintages from classic regions like Bordeaux and Burgundy. The interior design at „Haerlin“ is very tasteful. The 5-starred “Fairmont Hotel Vier Jahreszeiten” is a terrific place for hosting this exceptional restaurant. ✨ Thanks a lot to Christoph, Tobias, Tommy and all the kitchen and service team for a stunning menu on 3-Michelin star level, superb wine choices and very warm hospitality! 🙏🏻🙏🏻🙏🏻⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀✨ #travelgastronomist #finedining #finedininglovers #culinaryart #instagourmet #michelin #michelinstar #2michelinstars #chefstalk #yesmichelinguide #michelinguide #mystorywithmichelin #chef #cheflife #eeeeats #chefsofinstagram #eattheworld #foodlicious #focusonthetaste #artonaplate #professionalchefs #chefsplating #foodpornitaly #sterneküche #sternekoch #hamburg #fairmonthotelvierjahreszeiten #luxuryhotels #christophrueffer #poscardplaces @thebestchefawards @foodclubinspiration @foodclub.it @michelinguide @thebestchefsoftheworld @chefdup @chefs_eye @professionalchefs @chefsplate.xanzare

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I could not imagine a better way to have spent my 24th Birthday than to be cooking for a room full of people who I admire, respect and love. Through the incredible support of @riverparknyc , I was able to curate a room that intersected two worlds that often do not meet each other at the dinner table; the guests - and the farmers, artists and artisans behind the elements of their meal. I started Moosh a year ago out of the intention of recognizing the unbelievable support I received from so many of the cities passionate food personalities. I was enabled by spice merchants, butchers, farmers, ceramic artists and everyone in between. They helped me put my best foot forward. They grew with me as I learned to refine the food I wanted to do. They played a major part in who I am today. And through their oustanding friendship and support, my entire life changed this past year. To have these individuals sit down and eat the courses that they helped inspire meant more to me than I could express. I wake up everyday, feeling privledged to do what I do as a Chef, because of the community that keeps pushing me forward. Thank you to all the chefs and hosts that came in and helped us make it all possible. And to my incredible work wife @alissawilmina; it has been the greatest privledge of my career to grow along side you, and make such an impact in the food space together. Thank you for going through it all with me. This evening was surreal! - 📸 By @thefarebear + @nschinco

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groovydeliciousness. Hey there cupcake!! We're rounding out the last weekend of summer with

Hey there cupcake!! We're rounding out the last weekend of summer with one of our favorite summer flavor combinations. Lemon cake with lavender honey buttercream. #EatMoCake

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Hey, @_yes.chef_, I thought you might appreciate this personal story of mine. So, at a former job, I had a chef come for me because he was convinced his classical training made him a better chef than I (surprise, it didn't). He liked to fuck with me at inopportune times, which I normally shrugged off. The breaking point was when we were doing prep for an Australia Day (for Americans, its akin to our Independence Day) service and he asked me what would a Diane Gravy would be the closest to in classical french cooking (bear in mind, I was rapidly chopping onions for the aforementioned gravy at this point). He asked this with a beer in his hand and a shit eating grin on his face. Without missing a beat (and not looking up while still rapidly chopping), I said that it was technically an espagnole sauce as it was a brown sauce. To add insult to injury, I listed off the four other "mother sauces" (as listed by Auguste Escoffier): hollandaise, velouté, bechamel, and tomato, while listing how each one was made. The look on his face was priceless. Classically trained or not, I knew I earned my chops in the kitchen. Needless to say, he didn't screw with me after that. 👨‍🍳👨‍🍳👨‍🍳👨‍🍳👨‍🍳 #chef #cook #headchef #executivechef #food #foodporn #eat #eatup #work #slavetothegrind #tattooedchef #beard #beardedchef #charlestonsc #charleston #southcarolina #chefsofinstagram #chefstagram #cheflife #originalrecipes #cookbook #charlestonsouthcarolina

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thenakedbite. Savoring the last of 🍅tomato🍅 season while we can! Go grab some at y

Savoring the last of 🍅tomato🍅 season while we can! Go grab some at your local #farmersmarket or store this weekend! We will be using them in salads, salsas, 🥑 toasts, pasta, etc. Give us allll the tomatoes before summer is officially over! . . . . . #atxeats #austintx #atxvegans #vegansofaustin #atxlocal #chefsofinstagram #plantpowered #plantbased #plantstrong #cookingclassaustin #cookingclassmiami #cookingparty #eatclean #cleaneating

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olivegoa. What do our chefs do when they can’t decide what they love more - Chor

What do our chefs do when they can’t decide what they love more - Chorizo or Aglio Olio? They make a Goan Chorizo Aglio Olio. 😍🤭🤤 #OliveByTheSea #NewMenu

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FigAcidNagel4

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FakeBlackLumeeRealFoieGras 📸 @thanoojthampy

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