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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
Plato
Cocinero
Restaurante
Plato
Cocinero
Restaurante
Pais
Crispy suckling pig (2002)
Carles Gaig
Gaig
Spain
Olive oil cocktail with cold tomato soup and pepper (2005)
Lluís Mª Feliu
L’Aliança d’Anglès
Spain
Mille-feuille of foie gras with goat cheese and caramelized apple (2002)
Dani García
Calima
Spain
Ajoblanco (1996)
Rafa Morales
La Alquería
Spain
Grilled sardines
Javier Iraregui
La Rampa
Spain
Roast suckling lamb
Marco Antonio García
Mannix
Spain
Fried fish with tomato-rubbed bread (2005)
Jordi Herrera
Manairó
Spain
Salmorejo with sprouts and flowers (2006)
Edorta Lamo e Iñigo Cojo
A Fuego Negro
Spain
Octopus (2006)
Concha García Liceaga
Txantxa
Spain
Char-grilled clams
Rafael Cantero
Rafa’s
Spain
Char-grilled prawn
Juan Bayén Pérez
Pinotxo
Spain
Fideos with cauliflower and squid (2006)
Raúl Aleixandre
Ca’ Sento
Spain
Green rice with olive oil (2006)
Bernd H. Knöller
Riff
Spain
Fusilli stuffed with tricolor oil (2006)
Jesús Angel Iñigo Luri
Casa Otano
Spain
Turnip and mushroom ravioli in chicken-truffle broth (2004)
Judith Baumann
La Pinte des Mossettes
Switzerland
“Soft-boiled” egg with wood sorrel emulsion (2005)
Carlo Crisci
Le Cerf
Switzerland
Hamburger (2005)
Homaro Cantu
Moto
USA
Ginkgo nuts with prawn legs (2005)
Masayoshi Takayama
Masa
USA
Oceanic soup with shrimp, squid, scallops and crab (2002)
David Bouley
Bouley
USA
Cheeseburger (1943)
Burger Heaven
USA
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