P O L D E R H A A S Roasted filet local hare with "GEKONFIJTE OCKERNOTEN" (16th century secret Recipe of "confit black walnuts") orange and sauce á la Royale. Civet of hare with sorbet of clementine (second dish) Both dishes are part of our ⚜️R O Y A L. H A R E ⚜️ from recent menu @restaurantmerlet 📸@rickstrooper plates by @jaunedechrome #aguirre#mystorywithmichelin
Top picks from Gaggan’s uber creative Emoji menu! Can you guess which Emoji’s are they ? 😍 . I first encountered @gaggan_anand at last year’s BFM Enterprise Takeaway. His story blew me away - A disruptor and innovator , his clear purpose of reintroducing Indian cuisine to the world made a compelling story. And I knew we had to experience his magic before Gaggan closes its doors in 2020 ! From the start of the meal to the end...every dish ignited all our senses, surprising us with a perfect blend of ingredients and spices beyond what we thought possible . After last night’s feast, I can truly attest to why he deserved his 3 Michelin 🌟 . .
Jordi, Joan and Josep from El @CellerCanRoca with our Tocaplats we designed for them [Repost @cellerrocabbva] . Designed with @JordiRocasan and @NeilHarbisson for @ElCellerDeCanRoca Pictured: @JordiRocasan, Joan Roca and @JosepPituRoca
A dining experience unlike any other 🙌 @atticamelbourne ‘s ability to showcase natural, locally-sourced produce in creatively delicious dishes culminates in an unforgettable evening of food, wine and story-telling 🔝 - Check out my latest write up on this amazing restaurant, now on www.feedblogspot.com (link in bio) 📝🇦🇺 - Highlights Featured: Aged Santa Claus Melon; Pearl Cooked in Paperbark; Smashed Avo on Toast; An Imperfect History of Ripponlea; Pav; Scallop and Wattlesoy; Kangaroo, Wattles and Waxflower; All Parts of the Pumpkin; Grilled Marron with Desert Lime; Whipped Emu Egg with Quandong.