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 |
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Ecuador Chocolate (2006) | Peter Goossens | Hof Van Cleve | Belgium |
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Cucumber and nasturtium leaves (2007) | René Redzepi | Noma | Denmark |
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“ZVI” chicken egg with truffle sauce (2006) | Thomas Keller, Jonathan Benno y Sébastien Rouxel | Per Se | EEUU |
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Sea bass, carrots and black beans (2006) | Charles Kiely | The Grocery | EEUU |
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Minipulpitos | Argelio Díaz | Rías de Galicia | España |
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Gargouillou of young vegetables (1978) | Michel Bras | Michel Bras | France |
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Mussels with red onion and saffron emulsion (2004) | Pascal Barbot | L´Astrance | France |
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Whiting with Asetra caviar (2002) | Michel Troisgros | Troisgros | France |
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Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oil (2003) | Jean-Luc Fau | Goûts et couleurs | France |
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Caviar, white chocolate and coldsfoot foam bonbon | Marc Veyrat | La Maison de Marc Veyrat | France |
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Miniature sole “d´sur” (1983) | Olivier Roellinger | Maisons de Bricourt | France |
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Tribago chocolate coulant (2002) | Laurent Petit | Le Clos des Sens | France |
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Suckling pig with mustard sauce (2004) | Joël Robuchon | La Table de Joël Robuchon | France |
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Brandade de Nîmes with squid (1993) | Michel Kayser | Alexandre | France |
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Stuffed squid (2003) | Thierry Marx | Château Cordeillan-Bages | France |
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Mediterranean bluefin tuna in all of its states (2005) | Olivier Bontemps & Fabien Lefèvre | Octopus | France |
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Lobster, pigeon and black truffle salad (1972) | Philippe Jousse | Alain Chapel | France |
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Sea bass, truffle and spinach (2004) | Boris Campanella | Château de Candie | France |
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Escargots in bread crust (1998) | Jacques Decoret | Jacques Decoret | France |
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Fourme d’Ambert cheese with pear (2005) | Manuel Viron | Maison Borie | France |
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Chicken of Bresse with cream | Vincent Debourg | Au Petit Relais | France |
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Asparagus and mushrooms with mushroom hollandaise (2004) | Régis Marcon | Auberge et Clos des Cimes | France |
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Small stuffed crabs (2005) | Nicolas Pourcheresse | L'Auberge de Chavannes | France |
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Escargots with goat cheese cookie and parsley juice (1994) | David Zuddas | L´Auberge de la Charme | France |
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Sea Bass in consommé with artichoke puree (2005) | Petter Nilsson | Les Trois Salons | France |