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.

Char-grilled prawn Espagueti, tomate and albahaca 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) 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) Knam’s world implodes (2006) Seaweed, aromatic herb and root salad (2004) Turnip tops, amaranth, clams and lemon (2004)
Bob Noto
Plato Cocinerosort icon Restaurante Pais
Calamari with pancetta and cod tripe (2003) Calamari with pancetta and cod tripe (2003) Nando Jubany Can Jubany Spain
Licorice mousse with lemon and mint sauce (1999) Licorice mousse with lemon and mint sauce (1999) Nicola Portinari La Peca Italy
Potatoes, caviar, watercress and shallot cream (2004) Potatoes, caviar, watercress and shallot cream (2004) Nicolas Le Bec Nicolas Le Bec France
Small stuffed crabs (2005) Small stuffed crabs (2005) Nicolas Pourcheresse L'Auberge de Chavannes France
Foie gras and oil emulsion with squab (2005) Foie gras and oil emulsion with squab (2005) Niko Romito Ristorante Reale Italy
Zucchini flower soufflé (2007) Zucchini flower soufflé (2007) Olivier Bontemps Ô.Bontemps France
Mediterranean bluefin tuna in all of its states (2005) Mediterranean bluefin tuna in all of its states (2005) Olivier Bontemps & Fabien Lefèvre Octopus France
“New style” escargots (2006) “New style” escargots (2006) Olivier Nasti Le Chambard France
Miniature sole d´sur (1983) Miniature sole “d´sur” (1983) Olivier Roellinger Maisons de Bricourt France
Beef chaud-froid with prawns (2005) Beef chaud-froid with prawns (2005) Paolo Donei Malgapanna Italy
Seaweed, aromatic herb and root salad (2004) Seaweed, aromatic herb and root salad (2004) Paolo Lopriore Il Canto Italy
Morsels of San Remo Gulf fish Morsels of San Remo Gulf fish Paolo Masieri Paolo e Barbara Italy
Mussels with red onion and saffron emulsion (2004) Mussels with red onion and saffron emulsion (2004) Pascal Barbot L´Astrance France
Oysters with melon gelatin (2003) Oysters with melon gelatin (2003) Patrick Betron Le Relais Bernard Loiseau France
Anchovies with ratatouille (1987) Anchovies with ratatouille (1987) Patxi Bergara Bergara Spain
Cold Txangurro with sea flavors and sprouts (2005) Cold Txangurro with sea flavors and sprouts (2005) Pedro Subijana Akelarre Spain
Char-grilled calamari (2000) Char-grilled calamari (2000) Pedro y Aitor Arregui Elkano Spain
Ecuador Chocolate (2006) Ecuador Chocolate (2006) Peter Goossens Hof Van Cleve Belgium
Sea Bass in consommé with artichoke puree (2005) Sea Bass in consommé with artichoke puree (2005) Petter Nilsson Les Trois Salons France
Lobster, pigeon and black truffle salad (1972) Lobster, pigeon and black truffle salad (1972) Philippe Jousse Alain Chapel France
Oyster, olive oil and chocolate (2003) Oyster, olive oil and chocolate (2003) Pier Bussetti Locanda Mongreno Italy
Tomato and basil terrine (2003) Tomato and basil terrine (2003) Pier Vincenzo Marsupino Marsupino Italy
Spaghetti with oysters (1997) Spaghetti with oysters (1997) Pierluigi Consonni Vintage 1997 Italy
Cream of Parmesan and basils (2005) Cream of Parmesan and basils (2005) Quique Dacosta Quique Dacosta, Restaurante Spain
Ajoblanco (1996) Ajoblanco (1996) Rafa Morales La Alquería Spain