Bob Noto Gallery

Before cooling the dish

Photos are taken directly on the table in a maximum of 2.5 minutes, then enhanced on computer.

Fideos with cauliflower and squid (2006) Turnip and mushroom ravioli in chicken-truffle broth (2004) Saffron and paprika… (2007) Minipulpitos Bonbon (2004) Olive oil cocktail with cold tomato soup and pepper (2005) Char-grilled prawn Moscatel aspic and fraises des bois (1994) Beef head with artichokes and anchovy ice cream (2005) Stuffed squid (2003) Grilled sardines Armagnac-soaked lobster pêcheurs de lune (2006) Asparagus and mushrooms with mushroom hollandaise (2004) Espagueti, tomate and albahaca Knam’s world implodes (2006) Seaweed, aromatic herb and root salad (2004) Turnip tops, amaranth, clams and lemon (2004)
Bob Noto
Plato Cocinero Restaurante Pais
Ajoblanco (1996) Ajoblanco (1996) Rafa Morales La Alquería Spain
Alpine trout with marrow (2005) Alpine trout with marrow (2005) Cristophe Rochard Le Novalaise Plage France
Amberfish, coconut, prawns and sea urchin ice cream (2003) Amberfish, coconut, prawns and sea urchin ice cream (2003) Mauro Uliassi Uliassi Italy
Anchovies with ratatouille (1987) Anchovies with ratatouille (1987) Patxi Bergara Bergara Spain
Armagnac-soaked lobster pêcheurs de lune (2006) Armagnac-soaked lobster pêcheurs de lune (2006) Michel Guérard Les Prés d`Eugénie France
Artichoke with quail egg and caviar (1996) Artichoke with quail egg and caviar (1996) Dídac López Estrella de Plata Spain
Asparagus and mushrooms with mushroom hollandaise (2004) Asparagus and mushrooms with mushroom hollandaise (2004) Régis Marcon Auberge et Clos des Cimes France
Baba of Williams pear liqueur (2004) Baba of Williams pear liqueur (2004) Roberto Campogrande y Gilberto Demaria Il Verso del Ghiottone Italy
Baby octopus and shallots with cocoa and mint (2004) Baby octopus and shallots with cocoa and mint (2004) Joan Roca El Celler de Can Roca Spain
Basket of Castelmagno cheese pasta (2006) Basket of Castelmagno cheese pasta (2006) Gabriele Torretto La Valle Italy
Beef chaud-froid with prawns (2005) Beef chaud-froid with prawns (2005) Paolo Donei Malgapanna Italy
Beef cheeks “braised” with bread sauce (2007) Beef cheeks “braised” with bread sauce (2007) Enrico Bartolini Le Robinie Italy
Beef head with artichokes and anchovy ice cream (2005) Beef head with artichokes and anchovy ice cream (2005) Michel Portos Saint-James France
Beef rinds (1970) Beef rinds (1970) Hilario Arbelaitz Zuberoa Spain
Bitter chocolate savarin with saffron sauce and salt flakes (2004) Bitter chocolate savarin with saffron sauce and salt flakes (2004) Alessandro Boglione AB+ Italy
Blood sausage and pistachio nuts crunch (2001) Blood sausage and pistachio nuts crunch (2001) Isaac Salaberria Fagollaga Spain
Bonbon (2004) Bonbon (2004) Carme Ruscalleda Sant Pau Spain
Bouchée à la reine (1930) Bouchée à la reine (1930) Michel Husser Le Cerf France
Brandade de Nîmes with squid (1993) Brandade de Nîmes with squid (1993) Michel Kayser Alexandre France
Bread with pork cheek Bread with pork cheek Anna Dente Osteria di San Cesareo Italy
Calamari with pancetta and cod tripe (2003) Calamari with pancetta and cod tripe (2003) Nando Jubany Can Jubany Spain
Carrot cappuccino (2006) Carrot cappuccino (2006) Christophe Comes La Galinette France
Caviar, white chocolate and coldsfoot foam bonbon Caviar, white chocolate and coldsfoot foam bonbon Marc Veyrat La Maison de Marc Veyrat France
Champagne cromesqui (2007) Champagne cromesqui (2007) Didier Elena Château Les Crayères France
Char-grilled calamari (2000) Char-grilled calamari (2000) Pedro y Aitor Arregui Elkano Spain