Spyros Michail
Περισσότερες ιδέες από το Spyros
Cod, Chorizo and Pea Puree Bites - Lurpak Cook's Range - Ren Behan Food | renbehan.com

Cod, Chorizo and Pea Puree Bites - Lurpak Cook's Range - Ren Behan Food | renbehan.com

Spinach Gnocchi, Zucchini, Asparagus, Borage, Ramson

Spinach Gnocchi, Zucchini, Asparagus, Borage, Ramson

Isle of Mull scallop, pea puree, English asparagus and new Jersey Royals with wild garlic hollandaise - FOUR Magazine !

Isle of Mull scallop, pea puree, English asparagus and new Jersey Royals with wild garlic hollandaise - FOUR Magazine !

seared scallops fresh figs smoky dashi cucumber edamame snow peas zuchini blossoms pea shoots flowers radish cress

seared scallops fresh figs smoky dashi cucumber edamame snow peas zuchini blossoms pea shoots flowers radish cress

Uwe Spatlich

Uwe Spatlich

ロブション氏のモダンフレンチを、コースとアラカルトでカジュアルに提供します。

ロブション氏のモダンフレンチを、コースとアラカルトでカジュアルに提供します。

Tartare - one of my favorite dish, especially at the Wellington Gastro Pub!

Tartare - one of my favorite dish, especially at the Wellington Gastro Pub!

Roast Beef Tenderloin with Red Wine Sauce Less red wine to sauce - make ahead 1/2 roast veggies ahead of time then finish off while roast is resting. 425 roasting to 125 internal temp temp generous hyes seasoning and garlic with dabs of butter. Rest for 15 minutes and carve. Serves with mashed potatoes, asparagus, carrots and beans all roasted with oil garlic and salt.

Roast Beef Tenderloin with Red Wine Sauce Less red wine to sauce - make ahead 1/2 roast veggies ahead of time then finish off while roast is resting. 425 roasting to 125 internal temp temp generous hyes seasoning and garlic with dabs of butter. Rest for 15 minutes and carve. Serves with mashed potatoes, asparagus, carrots and beans all roasted with oil garlic and salt.

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

mandarin ice, yuzu, passion fruit & chocolate - The ChefsTalk Project

mandarin ice, yuzu, passion fruit & chocolate - The ChefsTalk Project