Capesante saltate, lumache dell’Herefordshire, Vacherin Mont d’Or. Chef Marcus Eaves  http://www.identitagolose.it/sito/it/ricette.php?id_cat=12&id_art=986&nv_portata=23&nv_chef=&nv_chefid=&nv_congresso=&nv_key=&nv_pg=1

Capesante saltate, lumache dell’Herefordshire, Vacherin Mont d’Or. Chef Marcus Eaves http://www.identitagolose.it/sito/it/ricette.php?id_cat=12&id_art=986&nv_portata=23&nv_chef=&nv_chefid=&nv_congresso=&nv_key=&nv_pg=1

Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

Foie gras, Earl Grey, miele e gelatina di zenzero - Chef Marcus Eaves

Foie gras, Earl Grey, miele e gelatina di zenzero - Chef Marcus Eaves

Michelin Star Chef Marcus Eaves On Cooking At A High Level And Why He Loves A Good Chicken Kiev

Michelin Chef Marcus Eaves On Perfection And Chicken Kievs

Michelin Star Chef Marcus Eaves On Cooking At A High Level And Why He Loves A Good Chicken Kiev

John Dory: Wild Sea Fennel, Grapefruit Gel, Squid, Black Olives, and Pine Nuts.    Pied a Terre - London, England.

John Dory: Wild Sea Fennel, Grapefruit Gel, Squid, Black Olives, and Pine Nuts. Pied a Terre - London, England.

Amazingly fresh <3 Quail Salad: Quail Kiev and Douglass Fir.    Pied a Terre - London, England.

Amazingly fresh <3 Quail Salad: Quail Kiev and Douglass Fir. Pied a Terre - London, England.

Marinated Scottish Scallops and Celeriac Pureé.    Pied a Terre - London, England.

Marinated Scottish Scallops and Celeriac Pureé. Pied a Terre - London, England.

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

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