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