MiCHelIn Food

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Pea soup with caviar by Abram Bissel of The Modern, NYC uploaded by @foodandsuccess Join our Cookniche Community and create your culinary page with recipes, photos and blogs Cookniche.com/Register It's free

Pea soup with caviar by Abram Bissel of The Modern, NYC uploaded by @foodandsuccess Join our Cookniche Community and create your culinary page with recipes, photos and blogs Cookniche.com/Register It's free

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...

© Signe Birck. Dish by chef Ronny Emborg at Marchal. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

© Signe Birck. Dish by chef Ronny Emborg at Marchal. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

1,113 mentions J’aime, 10 commentaires – Kirsten Tibballs (@savourschool) sur Instagram : « We are so excited to announce our next guest chef for 2017 @cedricgrolet teaching at Savour in… »

1,113 mentions J’aime, 10 commentaires – Kirsten Tibballs (@savourschool) sur Instagram : « We are so excited to announce our next guest chef for 2017 @cedricgrolet teaching at Savour in… »

Onion cooked in birch vinegar w/ onion cream and ransoms by @eerovottonen #TheArtOfPlating by theartofplating

Onion cooked in birch vinegar w/ onion cream and ransoms by @eerovottonen #TheArtOfPlating by theartofplating

foie gras macarrón, con pan de oro......... Foie Gras gets us every time. #TrueFoodies #fortruefoodiesonly #foiegras

foie gras macarrón, con pan de oro......... Foie Gras gets us every time. #TrueFoodies #fortruefoodiesonly #foiegras

Grilled lemon sole, nasturtium cream, horseradish, dried dill and roasted lemon juice by Chef Jari Vesivalo from Finland.

Grilled lemon sole, nasturtium cream, horseradish, dried dill and roasted lemon juice by Chef Jari Vesivalo from Finland.

Karse i et stykke træ???

Karse i et stykke træ???

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + innovation + design

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + innovation + design

Light Foie Gras Citrus

Light Foie Gras Citrus

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