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