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Top 10 most beautiful restaurant meals (10 photos)
10 most beautiful restaurant meals, which were recently selected for Food & Wine. In addition, they look stunningly beautiful, they are still rumored, and very tasty! Alas, we can only imagine the taste of the dishes featured appearance, a short description of them and believe in the word - that their taste is so stunning as the exterior.
Mugaritz (Renteria, Spain)
Mugaritz restaurant has 2 Michelin stars. This super-score (who do not know). Many years of training with bubbles gave Operations restaurant to show us this miracle of berry-beet composition, the exact ingredients of which, as is clear, are in deep, murky secret. Photo courtesy of Mugaritz
Pierre Gagnaire (Paris, France)
Restaurant dish called "Crystal wind." In fact it is a meringue, but with the addition of protein in water and sugar it allows air and crystal look. Photo © Jacques Gavard
Michel Bras (Lagiyol, France)
Salad "Garguyu" can include up to 60 ingredients: vegetables, herbs, flowers and seeds any differently, it all depends on the season (or what will find hihi) ... But ... vygljadet impozantnenko.)) Photo courtesy of Bras < br />
Alinea (Chicago, USA)
That's so sublimely in the restaurant Alinea serves five pieces of palm trees with five different fillings - from vanilla pudding to truffle mashed potatoes and rye bread. Everything in the amount of say memorable for taste sensations. Photo © Lara Kastner
Momofuku Ko (New York, USA)
Cooking time restaurant dishes "Gentle costal margin with braised daikon, pickled carrots and mustard seeds" is 48 hours. In my opinion, this description is sufficient to submit tender dishes ... Photo © Gabriele Stabile
Bazaar by Jose Andres (Los Angeles, USA)
This - mussels. Mussels marinated in vinegar with the aroma of allspice. To the table they are served in a tin, a tribute to tradition. It's simple, very much so. But when the restaurant bring - then, at least, respect for the courage Operations)) ... to turn sprats, ie ... anchovies they are now called. Photo © Darko Zagar
Manresa (Los Gatos, CA, USA)
"Chicken egg a la L'Arpege», where the egg yolk cooked in sherry vinegar, cream, with the addition of maple syrup. Then, all masterfully put back in the shell ... Photo © Mark Holthusen
Aronia de Takazawa (Tokyo, Japan)
"Fish with a snow seasoning" - a piece of yellowtail that served mountain vegetables, edible bulbs lilies and seasoning, cooled to -200 ° C (!!!). It looks like the snow melts and unless her touch. Rhoto courtesy of Aronia de Takazawa
Nihonryori Ryugin (Tokyo, Japan)
This roast snow crab (which is specially imported from Tajima district), abalone 10 hours preparing for a couple, and milt fugue in ginger dashi broth. Photo © Jun Takagi
Combal.Zero (Rivoli, Italy)
Caviar with poached egg in the inflated plastic bubble breathing mixture. The very process of preparation crazy, and taste - even already secondary, although it is amazing ... again, as they say. Photo © Combal.Zero
Source: www.restorus.com
Mugaritz (Renteria, Spain)
Mugaritz restaurant has 2 Michelin stars. This super-score (who do not know). Many years of training with bubbles gave Operations restaurant to show us this miracle of berry-beet composition, the exact ingredients of which, as is clear, are in deep, murky secret. Photo courtesy of Mugaritz
Pierre Gagnaire (Paris, France)
Restaurant dish called "Crystal wind." In fact it is a meringue, but with the addition of protein in water and sugar it allows air and crystal look. Photo © Jacques Gavard
Michel Bras (Lagiyol, France)
Salad "Garguyu" can include up to 60 ingredients: vegetables, herbs, flowers and seeds any differently, it all depends on the season (or what will find hihi) ... But ... vygljadet impozantnenko.)) Photo courtesy of Bras < br />
Alinea (Chicago, USA)
That's so sublimely in the restaurant Alinea serves five pieces of palm trees with five different fillings - from vanilla pudding to truffle mashed potatoes and rye bread. Everything in the amount of say memorable for taste sensations. Photo © Lara Kastner
Momofuku Ko (New York, USA)
Cooking time restaurant dishes "Gentle costal margin with braised daikon, pickled carrots and mustard seeds" is 48 hours. In my opinion, this description is sufficient to submit tender dishes ... Photo © Gabriele Stabile
Bazaar by Jose Andres (Los Angeles, USA)
This - mussels. Mussels marinated in vinegar with the aroma of allspice. To the table they are served in a tin, a tribute to tradition. It's simple, very much so. But when the restaurant bring - then, at least, respect for the courage Operations)) ... to turn sprats, ie ... anchovies they are now called. Photo © Darko Zagar
Manresa (Los Gatos, CA, USA)
"Chicken egg a la L'Arpege», where the egg yolk cooked in sherry vinegar, cream, with the addition of maple syrup. Then, all masterfully put back in the shell ... Photo © Mark Holthusen
Aronia de Takazawa (Tokyo, Japan)
"Fish with a snow seasoning" - a piece of yellowtail that served mountain vegetables, edible bulbs lilies and seasoning, cooled to -200 ° C (!!!). It looks like the snow melts and unless her touch. Rhoto courtesy of Aronia de Takazawa
Nihonryori Ryugin (Tokyo, Japan)
This roast snow crab (which is specially imported from Tajima district), abalone 10 hours preparing for a couple, and milt fugue in ginger dashi broth. Photo © Jun Takagi
Combal.Zero (Rivoli, Italy)
Caviar with poached egg in the inflated plastic bubble breathing mixture. The very process of preparation crazy, and taste - even already secondary, although it is amazing ... again, as they say. Photo © Combal.Zero
Source: www.restorus.com
