#gastronomy Instagram Photos & Videos

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  • ecriturehk - Ecriture @ecriturehk 22 minutes ago
  • #tbt Écriture's Chef Maxime Gilbert was honoured to be invited to cook alongside a team of talented chefs at the launch of Michelin Guide Guangzhou Gala Dinner!
回顧到廣州米芝蓮晚宴!
我們的總廚 Maxime Gilbert 非常有幸地獲邀,並與多位非常有才華的廚師一同合作! #tbt Écriture's Chef Maxime Gilbert was honoured to be invited to cook alongside a team of talented chefs at the launch of Michelin Guide Guangzhou Gala Dinner! 回顧到廣州米芝蓮晚宴! 我們的總廚 Maxime Gilbert 非常有幸地獲邀,並與多位非常有才華的廚師一同合作!
  • #tbt Écriture's Chef Maxime Gilbert was honoured to be invited to cook alongside a team of talented chefs at the launch of Michelin Guide Guangzhou Gala Dinner! 回顧到廣州米芝蓮晚宴! 我們的總廚 Maxime Gilbert 非常有幸地獲邀,並與多位非常有才華的廚師一同合作!
  • 26 1
  • dutchcuisine - Dutch Cuisine🇳🇱 @dutchcuisine 33 minutes ago
  • | The Moon Walk, Sake Yuzu, Lychee, Sesame @sogoodmag|
By Food Designer @mauritsvdvooren @bdegans
📸 By @paulrozenbeek
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🌍Follow  @culinaireinspiratie
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📷 All rights and credits reserved to the respective owner(s) | The Moon Walk, Sake Yuzu, Lychee, Sesame @sogoodmag| By Food Designer @mauritsvdvooren @bdegans 📸 By @paulrozenbeek Do you like #finedining? Follow ⤵️ •••••••••••••••••••••••••••••• 🌍Follow @culinaireinspiratie 🔥Follow @dutchcuisine 🇳🇱 •••••••••••••••••••••••••••••• Please leave a comment below and "TAG" a friend •••••••••••••••••••••••••••••• 📷 All rights and credits reserved to the respective owner(s)
  • | The Moon Walk, Sake Yuzu, Lychee, Sesame @sogoodmag| By Food Designer @mauritsvdvooren @bdegans 📸 By @paulrozenbeek Do you like #finedining? Follow ⤵️ •••••••••••••••••••••••••••••• 🌍Follow @culinaireinspiratie 🔥Follow @dutchcuisine 🇳🇱 •••••••••••••••••••••••••••••• Please leave a comment below and "TAG" a friend •••••••••••••••••••••••••••••• 📷 All rights and credits reserved to the respective owner(s)
  • 75 3
  • ilfumobkk - Il Fumo @ilfumobkk 37 minutes ago
  • All-new amuse-bouche by Chef @amorim991 🇵🇹 . .

Berbigão à Bolhão Pato, the legacy of Lisbon, traditionally served with clams. Here, we serve with cockles as its sweet meat goes well with sour "à Bulhão Pato" sauce which is a combination of lemon, olive oil & garlic. .

Ovos com Chouriço or eggs with chorizo. Served warm with yolk, Parmesan foam & thyme croutons.

Chicken liver tart - a small but powerful bite of chicken liver mousse, rice berry tart & port wine gelatine. All-new amuse-bouche by Chef @amorim991 🇵🇹 . . Berbigão à Bolhão Pato, the legacy of Lisbon, traditionally served with clams. Here, we serve with cockles as its sweet meat goes well with sour "à Bulhão Pato" sauce which is a combination of lemon, olive oil & garlic. . Ovos com Chouriço or eggs with chorizo. Served warm with yolk, Parmesan foam & thyme croutons. Chicken liver tart - a small but powerful bite of chicken liver mousse, rice berry tart & port wine gelatine.
  • All-new amuse-bouche by Chef @amorim991 🇵🇹 . . Berbigão à Bolhão Pato, the legacy of Lisbon, traditionally served with clams. Here, we serve with cockles as its sweet meat goes well with sour "à Bulhão Pato" sauce which is a combination of lemon, olive oil & garlic. . Ovos com Chouriço or eggs with chorizo. Served warm with yolk, Parmesan foam & thyme croutons. Chicken liver tart - a small but powerful bite of chicken liver mousse, rice berry tart & port wine gelatine.
  • 10 1