Next Restaurant video on the El Bulli Menu. Simply beautiful and mouthwatering!
A little grandiose in style but oh well it works 🙂
BUddha Hand
A Peek in the Kitchen of Tru http://www.trurestaurant.com/ if you in Chicago and you are curious abo
A Peek in the Kitchen of Tru http://www.trurestaurant.com/ if you in Chicago and you are curious about how they prepare food in Tru, go have a burger at MBurger http://www.mburgerchicago.com/ on Ontario. Their inside window is directly looking into Tru Kitchen. Yes it is TRUE!! LOL
http://www.youtube.com/watch?v=pSpBzXQorWg Cookbook from Ferran Adrià. I’m definitely gonna g
Cookbook from Ferran Adrià. I’m definitely gonna get this book!
I wish these could be my pictures, meaning I actually would have eaten all these at El Bulli.
I wish these could be my pictures, meaning I actually would have eaten all these at El Bulli.
Ferran Adrià El Mundo
Hacer las cosas con pasión. Y no buscar el éxito porque es el éxito el que te busca a ti. Uno tiene que trabajar para ser feliz y si además consigue mucho éxito, perfecto. Interview in Spanish of Ferran Adria
OHLALA Going for Octopus tonight! Thanks to Lincoln park Whole Food in Chicago (http://wholefoodsmar
OHLALA Going for Octopus tonight! Thanks to Lincoln park Whole Food in Chicago (http://wholefoodsmarket.com/stores/lincolnpark/ for the fresh, non frozen octopus. Tapas style octopus garlic, with Ratatouille and Polenta!
I reblogged just because the picture is so amazingly great. Probably because it is so cold and snowy
Fish> Oyster
L’ appétit vient en mangeant. Awesome ceviche dishes and Gold Creek oysters.
Tea eggs, Interesting. This reminds me of the thousand year old chinese egg.
Going for the Jamón Ibérico at the greatest Speakeasy in Chicago= THE OFFICE, hidden at the Aviary!
Lavazza Café Collaboration with Ferran Adrià
Lavazza Café Collaboration with Ferran Adrià
Pretty Cool! the future of french wine? discoverynews: Forget Space Beer, Order Meteorite Wine Inste
Chef Didier Durand of Cyrano’s Bistro, Chicago
I’m very curious about the outcome of this adventure, from farm to table. What used to be the habit in most villages and small towns in Europe is becoming a trendy way. An re-invention of an old tradition? http://www.timeoutchicago.com/restaurants-bars/15087527/interview-chef-didier-durand
Another Feast to the Eye and the Palate from THE AVIARY!
Another Feast to the Eye and the Palate from THE AVIARY!
AT The Aviary http://theaviary.com/ This place keeps amazing me. LOVE IT.
AT The Aviary http://theaviary.com/ This place keeps amazing me. LOVE IT.
And the honey comes from
èspessone Crafted by Ferran Adrià for Lavazza Café. I chose the cinnamon. This was YUMMY! Not too s
èspessone Crafted by Ferran Adrià for Lavazza Café. I chose the cinnamon. This was YUMMY! Not too sweet, just right!