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MORE IMAGES FROM Chefs(R)evolution Main Stage
Grant Achatz (Alinea) | Roasted apple, Dutch cow cheese, toasted rye bread by René Redzepi
Grant Achatz (Alinea) | Roasted apple, Dutch cow cheese, toasted rye bread
René Redzepi (Noma) | Tartare of two animals - Beef fermented in seaweed and ants by René Redzepi
René Redzepi (Noma) | Tartare of two animals - Beef fermented in seaweed and ants
René Redzepi (Noma) | egg yolks in 1 year old fermented beef - vintage potato - seeds of stone fruit (plum) - sauce from bee larvae by René Redzepi
René Redzepi (Noma) | egg yolks in 1 year old fermented beef - vintage potato - seeds of stone fruit (plum) - sauce from bee larvae
Grant Achatz (Alinea) | Stew of porkbelly, endives, thyme by René Redzepi
Grant Achatz (Alinea) | Stew of porkbelly, endives, thyme
René Redzepi (Noma) | egg yolks in 1 year old fermented beef - vintage potato - seeds of stone fruit (plum) - sauce from bee larvae by René Redzepi
René Redzepi (Noma) | egg yolks in 1 year old fermented beef - vintage potato - seeds of stone fruit (plum) - sauce from bee larvae
Björn Frantzén (Frantzén) | Mignardises; Bento box "Fika" Pumpkin- and trufflepaper, ... by René Redzepi
Björn Frantzén (Frantzén) | Mignardises; Bento box "Fika" Pumpkin- and trufflepaper, ...
Björn Frantzén (Frantzén) | Roasted sweetbread poached in hay bouillon, distilled béchamel, girolles, yellow onion flowers, hazel nut and thyme by René Redzepi
Björn Frantzén (Frantzén) | Roasted sweetbread poached in hay bouillon, distilled béchamel, girolles, yellow onion flowers, hazel nut and thyme
Björn Frantzén (Frantzén) | cod fish part 2: the loin with smoked fish eggs, salty onion and dried seaweed by René Redzepi
Björn Frantzén (Frantzén) | cod fish part 2: the loin with smoked fish eggs, salty onion and dried seaweed