Actress Aiste Miseviciute HD Instagram Photos and Wallpapers May 2024

Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Lyonnais and French bistro cuisine done right at the newly opened Josephine bouchon @josephinebouchon by chef Claude Bosi @claudebosi1. The restaurant, named after Bosi’s grandmother, pays homage to traditional bouchons in Lyon, small inns originally frequented by silk industry workers in the 17th and 18th centuries. While many new “concepts” in London often fall short, Josephine truly transports you to Lyon with dishes like the “Oeuf meurette, garniture Grand-Mère,” “Saucisson brioché, sauce Beaujolais,” and “Aile de raie Grenobloise.” The true mark of a great restaurant lies in the desire to return, a box Josephine certainly checks for me. Pictures from my two last visits – Saucisson brioché, sauce Beaujolais – Soufflé au Saint-Felicien – Pied de pore pané, sauce aux herbes – Salade Lyonnaise – Quenelle de brochet, sauce Nantua – Aile de raie Grenobloise – Fillet de boeuf au poivre – Île flottante – Mousse au chocolat à partager

Highlights from my recent stay at the Four Seasons @fsmadrid 🇪🇸 that opened in 2020 in a historical building in the bustling center of Madrid and is the only Four Seasons hotel in Spain. *Nitro tomato with green gazpacho and raw quisquillas- one of the best cold soups ever created at Dani Brasserie @danibrasserie. *Red tuna “descargamento” with yellow bell peppers, lime and black olive- another wonderful dish by Dani Garcia from his fine dining restaurant days. (which got 3 Michelin stars few years ago) at Dani Brasserie. *The terrace of the Dani Brasserie with definitely one of the best views in Madrid. *Dani Brasserie terrace with one of the best views in Madrid. *The morning view from the terrace outside of the pool. *At the rooftop bar. *A Four Seasons suite *The pool *Making-of of kakigori cocktail with with roasted butter, vodka, sage, yuzu, rhubarb at the Japanese inspired Isa bar @isarestaurantandbar. *Otoro nigiri brushed with Hibiki whisky and caviar at Isa Bar *Basil, rum and whisky cocktail at Isa bar.

Highlights from my recent stay at the Four Seasons @fsmadrid 🇪🇸 that opened in 2020 in a historical building in the bustling center of Madrid and is the only Four Seasons hotel in Spain. *Nitro tomato with green gazpacho and raw quisquillas- one of the best cold soups ever created at Dani Brasserie @danibrasserie. *Red tuna “descargamento” with yellow bell peppers, lime and black olive- another wonderful dish by Dani Garcia from his fine dining restaurant days. (which got 3 Michelin stars few years ago) at Dani Brasserie. *The terrace of the Dani Brasserie with definitely one of the best views in Madrid. *Dani Brasserie terrace with one of the best views in Madrid. *The morning view from the terrace outside of the pool. *At the rooftop bar. *A Four Seasons suite *The pool *Making-of of kakigori cocktail with with roasted butter, vodka, sage, yuzu, rhubarb at the Japanese inspired Isa bar @isarestaurantandbar. *Otoro nigiri brushed with Hibiki whisky and caviar at Isa Bar *Basil, rum and whisky cocktail at Isa bar.

Highlights from my recent stay at the Four Seasons @fsmadrid 🇪🇸 that opened in 2020 in a historical building in the bustling center of Madrid and is the only Four Seasons hotel in Spain. *Nitro tomato with green gazpacho and raw quisquillas- one of the best cold soups ever created at Dani Brasserie @danibrasserie. *Red tuna “descargamento” with yellow bell peppers, lime and black olive- another wonderful dish by Dani Garcia from his fine dining restaurant days. (which got 3 Michelin stars few years ago) at Dani Brasserie. *The terrace of the Dani Brasserie with definitely one of the best views in Madrid. *Dani Brasserie terrace with one of the best views in Madrid. *The morning view from the terrace outside of the pool. *At the rooftop bar. *A Four Seasons suite *The pool *Making-of of kakigori cocktail with with roasted butter, vodka, sage, yuzu, rhubarb at the Japanese inspired Isa bar @isarestaurantandbar. *Otoro nigiri brushed with Hibiki whisky and caviar at Isa Bar *Basil, rum and whisky cocktail at Isa bar.

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Sequence of nigiris at @cubemayfairuk, one of my favourite sushi-yas in London at the moment, where chefs have proper Edo-mae training skills. The value is pretty good too. – Chutoro – Horse mackerel – Squid with shiso leaves – Lean tuna – Chutoro with caviar – Lobster with yuzu – Scallop with sudachi – Brill – Seared Wagyu – Otoro roll with caviar

Actress Aiste Miseviciute HD Instagram Photos and Wallpapers May 2024

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