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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
Plato
Cocinero
Restaurante
Pais
Whiting with Asetra caviar (2002)
Michel Troisgros
Troisgros
France
Beef head with artichokes and anchovy ice cream (2005)
Michel Portos
Saint-James
France
Brandade de Nîmes with squid (1993)
Michel Kayser
Alexandre
France
Bouchée à la reine (1930)
Michel Husser
Le Cerf
France
Armagnac-soaked lobster pêcheurs de lune (2006)
Michel Guérard
Les Prés d`Eugénie
France
Gargouillou of young vegetables (1978)
Michel Bras
Michel Bras
France
Amberfish, coconut, prawns and sea urchin ice cream (2003)
Mauro Uliassi
Uliassi
Italy
“Mon Chéri” with olive (2003)
Maurilio Garola
La Ciau del Tornavento
Italy
Liquid croquette of gorgonzola (2005)
Matteo Vigotti
Novecento
Italy
Egg with ham (2003)
Massimo Bottura
Osteria Francescana
Italy
Cod mantecato with smoked gelatin, asetra caviar and potato chips (2003)
Massimiliano Alajmo
Le Calandre
Italy
Crispy goose thigh with potato puree (2003)
Massimiliano Alajmo
La Montecchia
Italy
Ginkgo nuts with prawn legs (2005)
Masayoshi Takayama
Masa
USA
Warm vegetable stalk salad (2002)
Martín Berasategui
Martín Berasategui
Spain
Spit-roasted potatoes (2005)
Marco Sacco
Piccolo lago
Italy
Cotechino with lentils and ground coffee (1998)
Marco Garfagnini
Ninan
Italy
Roast suckling lamb
Marco Antonio García
Mannix
Spain
Caviar, white chocolate and coldsfoot foam bonbon
Marc Veyrat
La Maison de Marc Veyrat
France
Fourme d’Ambert cheese with pear (2005)
Manuel Viron
Maison Borie
France
Oyster with pumpkin cream and saffron sauce (2003)
Manolo de la Osa
Las Rejas
Spain
Raw Norway lobster with celery chlorophyll (2007)
Luca Casadio
Cascina Canova
Italy
Olive oil cocktail with cold tomato soup and pepper (2005)
Lluís Mª Feliu
L’Aliança d’Anglès
Spain
Plin Ravioli (1961)
Lidia Alciati
Guido da Costigliole
Italy
Tribago chocolate coulant (2002)
Laurent Petit
Le Clos des Sens
France
Turnip and mushroom ravioli in chicken-truffle broth (2004)
Judith Baumann
La Pinte des Mossettes
Switzerland
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