Potatoes and black truffles pie ❄️❄️❄️ @floconsdesel by @emmanuel.renaut.
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
