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
Licorice mousse with lemon and mint sauce (1999) Licorice mousse with lemon and mint sauce (1999) Nicola Portinari La Peca Italy
Crispy goose thigh with potato puree (2003) Crispy goose thigh with potato puree (2003) Massimiliano Alajmo La Montecchia Italy
Caviar, white chocolate and coldsfoot foam bonbon Caviar, white chocolate and coldsfoot foam bonbon Marc Veyrat La Maison de Marc Veyrat France
Carrot cappuccino (2006) Carrot cappuccino (2006) Christophe Comes La Galinette France
Potato-apple stuffed quail (2006) Potato-apple stuffed quail (2006) Giovanni Grasso y Igor Macchia La Credenza Italy
Quail eggs in sea urchin shells (1993) Quail eggs in sea urchin shells (1993) Jean-Michel Lorain La Côte Saint-Jacques France
“Mon Chéri” with olive (2003) “Mon Chéri” with olive (2003) Maurilio Garola La Ciau del Tornavento Italy
Ajoblanco (1996) Ajoblanco (1996) Rafa Morales La Alquería Spain
Small stuffed crabs (2005) Small stuffed crabs (2005) Nicolas Pourcheresse L'Auberge de Chavannes France
Lobster pressé (2005) Lobster pressé (2005) Jacques et Laurent Pourcel Jardin des Sens France
Escargots in bread crust (1998) Escargots in bread crust (1998) Jacques Decoret Jacques Decoret France
Escargot and mussel soup (2004) Escargot and mussel soup (2004) Vittorio Fusari Il Volto Italy
Baba of Williams pear liqueur (2004) Baba of Williams pear liqueur (2004) Roberto Campogrande y Gilberto Demaria Il Verso del Ghiottone Italy
Spinach and stewed chicken lasagna with Parmesan sauce (2004) Spinach and stewed chicken lasagna with Parmesan sauce (2004) Riccardo Agostini Il Povero Diavolo Italy
Spaghetti, scallion and tomato (1965) Spaghetti, scallion and tomato (1965) Nadia Moroni Il Luogo di Aimo e Nadia Italy
Seaweed, aromatic herb and root salad (2004) Seaweed, aromatic herb and root salad (2004) Paolo Lopriore Il Canto Italy
Foie gras “Au temps des cerises” (2005) Foie gras “Au temps des cerises” (2005) Eric Samson Hostellerie l’Imaginaire France
Ecuador Chocolate (2006) Ecuador Chocolate (2006) Peter Goossens Hof Van Cleve Belgium
Plin Ravioli (1961) Plin Ravioli (1961) Lidia Alciati Guido da Costigliole Italy
Lobster with wild rice and tomatoes (1990) Lobster with wild rice and tomatoes (1990) Savino Mongelli Guido Italy
Sweet and soft turrón of Alba (1981) Sweet and soft turrón of Alba (1981) Ugo Alciati Guido Italy
Whipped fresh milk casein (2003) Whipped fresh milk casein (2003) Josean Martínez Alija Guggenheim Bilbao Spain
Rice, gold and saffron(1982) Rice, gold and saffron(1982) Gualtiero Marchesi Gualtiero Marchesi 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
Potatoes, cod and bottarga (1990) Potatoes, cod and bottarga (1990) Fulvio Pierangelini Gambero Rosso Italy