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from Co.Design

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

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from Food & Wine

Wild Mushroom Shepherd’s Pie with Potato-Chestnut Topping

You won’t miss the meat in Food & Wine’s deeply flavored vegetarian pie from star chef Grant Achatz.

Pear ice cream with black tea. By Nordic Star Chef Ronny Emborg. See more of his dishes at http://bon-vivant.dk/ronny-emborg

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from Co.Design

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

4 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

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from nytimes.com

Paris’s Best New Fall Menus

Along the tourist-filled sidewalk of the Champs Elysees, the famous cafe-restaurant Fouquet’s will begin serving a new menu of modern French dishes. Created by the three-star chef Pierre Gagnaire and executed by chef Jean-Yves Leuranguer, the new dishes are light and playful. (Photo: Laurent Fau)

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from Honest Cooking

Scallops in Horseradish Gel and Sea Crème

This should have gone to my "artists" board. The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.

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from Home Chef

Parmesan-Crusted Sirloin With Balsamic-Thyme Onions, Roasted Potatoes, and Charred Snap Peas

Feeling fancy tonight? We make it easy to cook like a five star chef with the building blocks of a delicious dinner; a crusty, umami-rich Parmesan and panko crust crowns perfectly seared sirloin steak. It's then nestled in a bed of creamy potatoes, charred snap peas, and savory balsamic onions. You pulled out all the stops, so enjoy every last bite.

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