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 | |
---|---|---|---|---|
Oysters with melon gelatin (2003) | Patrick Betron | Le Relais Bernard Loiseau | France | |
Carrot cappuccino (2006) | Christophe Comes | La Galinette | France | |
Languedoc Aillade (1993) | Gilles Goujon | Restaurant Gilles Goujon | France | |
Lobster pressé (2005) | Jacques et Laurent Pourcel | Jardin des Sens | France | |
Armagnac-soaked lobster pêcheurs de lune (2006) | Michel Guérard | Les Prés d`Eugénie | France | |
Bouchée à la reine (1930) | Michel Husser | Le Cerf | France | |
“Vertical” monkfish (2006) | Stéphane Froidevaux | Le Fantin Latour | France | |
Alpine trout with marrow (2005) | Cristophe Rochard | Le Novalaise Plage | France | |
Champagne cromesqui (2007) | Didier Elena | Château Les Crayères | France | |
Plum square with pâte sablée (2007) | Alexandre Bourdas | Sa.Qua.Na | France | |
Zucchini flower soufflé (2007) | Olivier Bontemps | Ô.Bontemps | France | |
Foie gras “Au temps des cerises” (2005) | Eric Samson | Hostellerie l’Imaginaire | France | |
Vegetable mille-feuille (2005) | Emmanuel Renaut | Flocons de Sel | France | |
Fillé legume collection (2004) | Alain Passard | Arpège | France | |
“New style” escargots (2006) | Olivier Nasti | Le Chambard | France | |
Minipulpitos | Argelio Díaz | Rías de Galicia | España | |
“ZVI” chicken egg with truffle sauce (2006) | Thomas Keller, Jonathan Benno y Sébastien Rouxel | Per Se | EEUU | |
Sea bass, carrots and black beans (2006) | Charles Kiely | The Grocery | EEUU | |
Cucumber and nasturtium leaves (2007) | René Redzepi | Noma | Denmark | |
Ecuador Chocolate (2006) | Peter Goossens | Hof Van Cleve | Belgium |