mika palonen

mika palonen

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mika palonen
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Scallops from Trondheim grilled over burning embers & winter apples. One of the many gorgeous dishes from the three michelin starred restaurant Maaemo (@maaemo) in Oslo Norway. Congratulations on achieving your third well deserved star @esbenhb! #gastroart by gastroart

Scallops from Trondheim grilled over burning embers & winter apples. One of the many gorgeous dishes from the three michelin starred restaurant Maaemo ( in Oslo Norway. Congratulations on achieving your third well deserved star by gastroart

Smoked Hamachi Belly, Caviar, Lardo, Celery-Apple Sorbet, and Beet-Crustacean Broth

Chef Dominique Crenn's Smoked Hamachi Belly, Caviar, Lardo, Celery-Apple Sorbet, and Beet-Crustacean Broth

Food Art, Food Food, Fine Dining, Plating, Gastronomy Food

22 mentions J’aime, 4 commentaires – Marija Crow ⚜ SweetArt studija (@marijacrow) sur Instagram : « When you want ice cream but it's still cold outside.. ⛅ __________________________________________… »

22 mentions J’aime, 4 commentaires – Marija Crow ⚜ SweetArt studija (@marijacrow) sur Instagram : « When you want ice cream but it's still cold outside.. ⛅ __________________________________________… »

Le Chateaubriand | Salicornia Risotto

A dish made by Inaki Aizpitarte, chef at Le Chateaubriand restaurant in Paris: here you find the Salicornia Risotto recipe.

restaurant geist

Elote is grilled corn on the cob topped with savory condiments and is a popular Mexican street food. Find out where to get elotes & how to make it at home.

Pigs blood, rhubarb, and berries by chef Matt Lambert of The Musket Room, NYC. © Alex Stephen Teuscher - See more at: http://theartofplating.com/news/pigs-blood-berries-by-matt-lambert/#sthash.5CEnLXFq.dpuf

Chefs Paulo Airaudo of La Bottega and Matt Lambert of The Musket Room came together in Geneva for a remarkable collaboration dinner. Here is one of Matt Lambert’s dishes from the menu – a dessert of pigs blood and berries.