Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Historic Heston - Meat Fruit with parfait spheres of fois gras, mandarin jelly, and herb oil by chef Heston Blumenthal.

Historic Heston - Meat Fruit with parfait spheres of fois gras, mandarin jelly, and herb oil by chef Heston Blumenthal.

Heston Blumenthal’s carbonara

Heston Blumenthal’s carbonara

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...

The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...

Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)

Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)

edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

Postres: Tarta de limón

Postres: Tarta de limón

Tiramisu pots by Heston Blumenthal - nature plant pot food - environmental ?

Tiramisu pots by Heston Blumenthal - nature plant pot food - environmental ?

Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

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