kiwi + watermelon: great idea for Memorial Day or any BBQ | lovely molecular gastronomy photo Deze past denk ik wel bij het eerste cluster, approval over happiness
Bocuse - Lyon (where I am coming from :)
Charcoal Salmon Toro with Black Garlic and Lemon-lime 'caviar'. The salmon belly is grilled over bincho-tan charcoal, imbuing the rich meat with a profoundly smokiness. It rests on charred scallion and is designed to take a bite of black garlic with each bite of salmon. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.
Langoustine, Joris Bijdendijk*, Restaurant Bridges, Amsterdam, The Netherlands.