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.
Bob Noto
Plato | Cocinero | Restaurante | Pais | |
---|---|---|---|---|
Potato-apple stuffed quail (2006) | Giovanni Grasso y Igor Macchia | La Credenza | Italy | |
Rice, gold and saffron(1982) | Gualtiero Marchesi | Gualtiero Marchesi | Italy | |
Stubbe’s Herring (1903) | Hannie, Linda, Sylvia y Annie Stubbe | Stubbe’s Haring | Holland | |
Beef rinds (1970) | Hilario Arbelaitz | Zuberoa | Spain | |
Hamburger (2005) | Homaro Cantu | Moto | USA | |
Egg in phyllo dough with asparagus (2007) | Igles Corelli | Locanda della Tamerice | Italy | |
Perfume (2007) | Ilario Vinciguerra | Antica trattoria Monte Costone | Italy | |
Blood sausage and pistachio nuts crunch (2001) | Isaac Salaberria | Fagollaga | Spain | |
Escargots in bread crust (1998) | Jacques Decoret | Jacques Decoret | France | |
Lobster pressé (2005) | Jacques et Laurent Pourcel | Jardin des Sens | France | |
Grilled sardines | Javier Iraregui | La Rampa | Spain | |
Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oil (2003) | Jean-Luc Fau | Goûts et couleurs | France | |
Quail eggs in sea urchin shells (1993) | Jean-Michel Lorain | La Côte Saint-Jacques | France | |
Fusilli stuffed with tricolor oil (2006) | Jesús Angel Iñigo Luri | Casa Otano | Spain | |
Baby octopus and shallots with cocoa and mint (2004) | Joan Roca | El Celler de Can Roca | Spain | |
Suckling pig with mustard sauce (2004) | Joël Robuchon | La Table de Joël Robuchon | France | |
Fried fish with tomato-rubbed bread (2005) | Jordi Herrera | Manairó | Spain | |
Whipped fresh milk casein (2003) | Josean Martínez Alija | Guggenheim Bilbao | Spain | |
Char-grilled prawn | Juan Bayén Pérez | Pinotxo | Spain | |
Espresso scarlet prawn (2004) | Juan Mari , Elena Arzak | Arzak | Spain | |
Turnip and mushroom ravioli in chicken-truffle broth (2004) | Judith Baumann | La Pinte des Mossettes | Switzerland | |
Tribago chocolate coulant (2002) | Laurent Petit | Le Clos des Sens | France | |
Plin Ravioli (1961) | Lidia Alciati | Guido da Costigliole | Italy | |
Olive oil cocktail with cold tomato soup and pepper (2005) | Lluís Mª Feliu | L’Aliança d’Anglès | Spain | |
Raw Norway lobster with celery chlorophyll (2007) | Luca Casadio | Cascina Canova | Italy |