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Kinki (fish) | Compote van gepofte paprika, tomaat, amandelen | basilicum | Scheermessen | Amandelen | Basilicum | Crackers met zeewier | Knoflookpuree

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Kinki (fish) | Compote van gepofte paprika, tomaat, amandelen | basilicum | Scheermessen | Amandelen | Basilicum | Crackers met zeewier | Knoflookpuree by Richard Ekkebus
Kinki (fish) | Compote van gepofte paprika, tomaat, amandelen | basilicum | Scheermessen | Amandelen | Basilicum | Crackers met zeewier | Knoflookpuree
MORE IMAGES FROM Chefs(R)evolution Main Stage
Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance ) by Richard Ekkebus
Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance )
Quique Dacosta | Tempura oyster,  seaweed (powder), oystermeringue by Richard Ekkebus
Quique Dacosta | Tempura oyster, seaweed (powder), oystermeringue
Björn Frantzén (Frantzén) | Oyster with  gooseberry, dries salad, elderflower by Richard Ekkebus
Björn Frantzén (Frantzén) | Oyster with gooseberry, dries salad, elderflower
Kiwi, oyster, lemon zest by Richard Ekkebus
Kiwi, oyster, lemon zest
Björn Frantzén (Frantzén) | Tomato marmelade with wild strawberries, almond oil and tomato essence by Richard Ekkebus
Björn Frantzén (Frantzén) | Tomato marmelade with wild strawberries, almond oil and tomato essence
René Redzepi | Mushrooms - raspberry marinated in fermented raspberry liquid - flowers - fermented white bread  by Richard Ekkebus
René Redzepi | Mushrooms - raspberry marinated in fermented raspberry liquid - flowers - fermented white bread
Björn Frantzén (Frantzén) | Scallop with truffle and egg, sea weed and mushroom bouillon by Richard Ekkebus
Björn Frantzén (Frantzén) | Scallop with truffle and egg, sea weed and mushroom bouillon
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir by Richard Ekkebus
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir