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
Platosort icon Cocinero Restaurante Pais
Lake Leman fera with cardoons (2005) Lake Leman fera with cardoons (2005) Alain Perrillat-Mercerot Atmosphères France
Knam’s world implodes (2006) Knam’s world implodes (2006) Ernst Knam L’Antica Arte del Dolce Italy
Hamburger (2005) Hamburger (2005) Homaro Cantu Moto USA
Half-cold with passion fruit and potato chips (2003) Half-cold with passion fruit and potato chips (2003) Antonino Cannavacciuolo Villa Crespi Italy
Grilled sardines Grilled sardines Javier Iraregui La Rampa Spain
Green rice with olive oil (2006) Green rice with olive oil (2006) Bernd H. Knöller Riff Spain
Green apples in aquavit Green apples in aquavit Carlo Paoli Osteria Poggio di Sotto Italy
Ginkgo nuts with prawn legs (2005) Ginkgo nuts with prawn legs (2005) Masayoshi Takayama Masa USA
Gargouillou of young vegetables (1978) Gargouillou of young vegetables (1978) Michel Bras Michel Bras France
Fusilli stuffed with tricolor oil (2006) Fusilli stuffed with tricolor oil (2006) Jesús Angel Iñigo Luri Casa Otano Spain
Fried fish with tomato-rubbed bread (2005) Fried fish with tomato-rubbed bread (2005) Jordi Herrera Manairó Spain
Fourme d’Ambert cheese with pear (2005) Fourme d’Ambert cheese with pear (2005) Manuel Viron Maison Borie France
Foie gras “Au temps des cerises” (2005) Foie gras “Au temps des cerises” (2005) Eric Samson Hostellerie l’Imaginaire France
Foie gras and oil emulsion with squab (2005) Foie gras and oil emulsion with squab (2005) Niko Romito Ristorante Reale Italy
Flan of Caserta maccheroncelli and eggplant Flan of Caserta maccheroncelli and eggplant Rosanna Marziale Le Colonne Italy
Fillé legume collection (2004) Fillé legume collection (2004) Alain Passard Arpège France
Fideos with cauliflower and squid (2006) Fideos with cauliflower and squid (2006) Raúl Aleixandre Ca’ Sento Spain
Espresso scarlet prawn (2004) Espresso scarlet prawn (2004) Juan Mari , Elena Arzak Arzak Spain
Espagueti, tomate and albahaca Espagueti, tomate and albahaca Carlo Cracco Cracco Peck Italy
Escargots with goat cheese cookie and parsley juice (1994) Escargots with goat cheese cookie and parsley juice (1994) David Zuddas L´Auberge de la Charme 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
Egg, mushrooms, sausage and potato gratin puree (2003) Egg, mushrooms, sausage and potato gratin puree (2003) Àngel Pascual El Lluçanès Spain
Egg with sardine roe, bread and tomato vapor (2005) Egg with sardine roe, bread and tomato vapor (2005) Nacho Manzano Casa Marcial Spain
Egg with ham (2003) Egg with ham (2003) Massimo Bottura Osteria Francescana Italy