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
Cod mantecato with smoked gelatin, asetra caviar and potato chips (2003) Cod mantecato with smoked gelatin, asetra caviar and potato chips (2003) Massimiliano Alajmo Le Calandre Italy
Bouchée à la reine (1930) Bouchée à la reine (1930) Michel Husser Le Cerf France
“Soft-boiled” egg with wood sorrel emulsion (2005) “Soft-boiled” egg with wood sorrel emulsion (2005) Carlo Crisci Le Cerf Switzerland
“New style” escargots (2006) “New style” escargots (2006) Olivier Nasti Le Chambard France
Tribago chocolate coulant (2002) Tribago chocolate coulant (2002) Laurent Petit Le Clos des Sens France
Flan of Caserta maccheroncelli and eggplant Flan of Caserta maccheroncelli and eggplant Rosanna Marziale Le Colonne Italy
“Vertical” monkfish (2006) “Vertical” monkfish (2006) Stéphane Froidevaux Le Fantin Latour France
Alpine trout with marrow (2005) Alpine trout with marrow (2005) Cristophe Rochard Le Novalaise Plage France
Oysters with melon gelatin (2003) Oysters with melon gelatin (2003) Patrick Betron Le Relais Bernard Loiseau France
Beef cheeks “braised” with bread sauce (2007) Beef cheeks “braised” with bread sauce (2007) Enrico Bartolini Le Robinie Italy
Stewed turbot Stewed turbot Andrea Spagoni Le Siepi Italy
Armagnac-soaked lobster pêcheurs de lune (2006) Armagnac-soaked lobster pêcheurs de lune (2006) Michel Guérard Les Prés d`Eugénie France
Sea Bass in consommé with artichoke puree (2005) Sea Bass in consommé with artichoke puree (2005) Petter Nilsson Les Trois Salons France
Egg in phyllo dough with asparagus (2007) Egg in phyllo dough with asparagus (2007) Igles Corelli Locanda della Tamerice Italy
Oyster, olive oil and chocolate (2003) Oyster, olive oil and chocolate (2003) Pier Bussetti Locanda Mongreno Italy
Roast octopus (2007) Roast octopus (2007) Angelo Saccà Locanda Piajo Italy
Mussels with red onion and saffron emulsion (2004) Mussels with red onion and saffron emulsion (2004) Pascal Barbot L´Astrance France
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
Raw sardines with black olive paste, vanilla mousse and pepper pearls (2005) Raw sardines with black olive paste, vanilla mousse and pepper pearls (2005) Miguel Sánchez Romera L´Esguard Spain
Olive oil cocktail with cold tomato soup and pepper (2005) Olive oil cocktail with cold tomato soup and pepper (2005) Lluís Mª Feliu L’Aliança d’Anglès Spain
Knam’s world implodes (2006) Knam’s world implodes (2006) Ernst Knam L’Antica Arte del Dolce Italy
Susci (1999) Susci (1999) Moreno Cedroni Madonnina del Pescatore Italy
Fourme d’Ambert cheese with pear (2005) Fourme d’Ambert cheese with pear (2005) Manuel Viron Maison Borie France
Miniature sole d´sur (1983) Miniature sole “d´sur” (1983) Olivier Roellinger Maisons de Bricourt France
Beef chaud-froid with prawns (2005) Beef chaud-froid with prawns (2005) Paolo Donei Malgapanna Italy