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 Cocinero Restaurantesort icon Pais
Stuffed squid (2003) Stuffed squid (2003) Thierry Marx Château Cordeillan-Bages France
Sea bass, truffle and spinach (2004) Sea bass, truffle and spinach (2004) Boris Campanella Château de Candie France
Champagne cromesqui (2007) Champagne cromesqui (2007) Didier Elena Château Les Crayères France
Cyber eggs (1998) Cyber eggs (1998) Davide Scabin Combal.Zero Italy
Cone of powdered chips with anchovies (2002) Cone of powdered chips with anchovies (2002) Carles Abellan Comerç 24 Spain
Espagueti, tomate and albahaca Espagueti, tomate and albahaca Carlo Cracco Cracco Peck Italy
Cinta Senese tortelli with chicken broth and chestnuts (1998) Cinta Senese tortelli with chicken broth and chestnuts (1998) Valeria Piccini Da Caino Italy
Quail thighs and egg (1990) Quail thighs and egg (1990) Alfredo Russo Dolce Stil Novo Italy
“Spherical” Mango Ravioli (2003) “Spherical” Mango Ravioli (2003) Ferran Adrià El Bulli Spain
Sprial (2004) Sprial (2004) Albert Adrià El Bulli Spain
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
Lobster stew with truffle (2000) Lobster stew with truffle (2000) Toni Gordillo El Hogar Gallego Spain
Egg, mushrooms, sausage and potato gratin puree (2003) Egg, mushrooms, sausage and potato gratin puree (2003) Àngel Pascual El Lluçanès Spain
Scallop with prawn pasta (2004) Scallop with prawn pasta (2004) Alessandro Gilmozzi El Molin Italy
Char-grilled calamari (2000) Char-grilled calamari (2000) Pedro y Aitor Arregui Elkano Spain
Artichoke with quail egg and caviar (1996) Artichoke with quail egg and caviar (1996) Dídac López Estrella de Plata Spain
Char-grilled steak Char-grilled steak Victor Arguinzoniz Etxebarri Spain
Blood sausage and pistachio nuts crunch (2001) Blood sausage and pistachio nuts crunch (2001) Isaac Salaberria Fagollaga Spain
Vegetable mille-feuille (2005) Vegetable mille-feuille (2005) Emmanuel Renaut Flocons de Sel France
Crispy suckling pig (2002) Crispy suckling pig (2002) Carles Gaig Gaig Spain
Potatoes, cod and bottarga (1990) Potatoes, cod and bottarga (1990) Fulvio Pierangelini Gambero Rosso Italy
Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oi Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oil (2003) Jean-Luc Fau Goûts et couleurs France
Rice, gold and saffron(1982) Rice, gold and saffron(1982) Gualtiero Marchesi Gualtiero Marchesi Italy
Whipped fresh milk casein (2003) Whipped fresh milk casein (2003) Josean Martínez Alija Guggenheim Bilbao Spain
Lobster with wild rice and tomatoes (1990) Lobster with wild rice and tomatoes (1990) Savino Mongelli Guido Italy