Mugaritz

This is about chef Andoni Luis Aduriz and his restaurant, Mugaritz
18 Pin8 Ακόλουθοι
Andoni Luis Aduriz

Andoni Luis Aduriz

Joserra Calvo

Joserra Calvo

Artichokes sliced paper thin, dressed in Iberian ham fat. June 2010. Photo: N. Moropoulos

Artichokes sliced paper thin, dressed in Iberian ham fat. June 2010. Photo: N. Moropoulos

Salsifi cooked in the calcium oxide to produce a self pureeing vegetable. June 2010. Photo: N. Moropoulos

Salsifi cooked in the calcium oxide to produce a self pureeing vegetable. June 2010. Photo: N. Moropoulos

MEGRIM STUFFED WITH VEGETABLE PEARLS and pickled herbs. Small sautéed carrots.June 2010. Photo: N. Moropoulos

MEGRIM STUFFED WITH VEGETABLE PEARLS and pickled herbs. Small sautéed carrots.June 2010. Photo: N. Moropoulos

Braised pork shoulder with garlic.June 2010. Photo: N. Moropoulos

Braised pork shoulder with garlic.June 2010. Photo: N. Moropoulos

Tradition, ocean and land: braised IBERIAN PORK TAILS AND PAN FRIED LANGUSTINES. June 2010. Photo: N. Moropoulos

Tradition, ocean and land: braised IBERIAN PORK TAILS AND PAN FRIED LANGUSTINES. June 2010. Photo: N. Moropoulos

Broken walnuts with cool milk cream and Armagnac jelly. June 2010. Photo: N. Moropoulos

Broken walnuts with cool milk cream and Armagnac jelly. June 2010. Photo: N. Moropoulos

Over a gelatinous pine nut cream, GLUTINOUS COD FISH and mastic resin - June 2010. Photo: N. Moropoulos

Over a gelatinous pine nut cream, GLUTINOUS COD FISH and mastic resin - June 2010. Photo: N. Moropoulos

RAZOR CLAMS flavoured with a rich black bean broth, perfumed with cinnamon oil. SWEET BLACK BEANS - June 2010. Photo N. Moropoulos

RAZOR CLAMS flavoured with a rich black bean broth, perfumed with cinnamon oil. SWEET BLACK BEANS - June 2010. Photo N. Moropoulos

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