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Unusual dishes expensive restaurants in the world


1. The dish: “Red fruit from the garden”

Some Establishments, Restaurant (Errenteria, Spain).

To some establishments, head chef Andoni Luis Aduriz took several years of experimentation to create this bubble mountain of juicy berries and beets. At the beginning of this year some establishments to be awarded two Michelin stars, was completely destroyed, but Aduriz is planning to open this summer.

Restaurant Pierre Gagnaire (Paris, France)

In the hands of chef Pierre Gagnaire’s meringue has experienced a rebirth. To make protein the air, he then adds water and sugar (the first that came up with the master of molecular gastronomy hervé Yew) — and makes him the crystals.

The Restaurant Of Michel Bras (Laguiole, France).

Depending on the season, he picks up new combinations of vegetables, herbs, flowers and seeds — up to 60 items.

4. The dish: “Palm heart”

The restaurant Alinea (Chicago, USA).

In Alinea Grant Achatz (best young chef of the year 2002 version of the F&W) takes the individual pedestals of the five pieces of palm trees with five different fillings — from vanilla pudding to the puree truffle and rye bread.

5. Main Course: “Tender the short ribs with braised daikon, pickled carrot and mustard seeds”.

The restaurant is Momofuku Ko (new York, USA)

At Momofuku at the dining table-counter for 12 persons, invented by David Chang (best young chef in 2006, according to F&W), you can try the incredibly tender short ribs Peter Serpico, the upcoming 48 hours by vacuum Sous Vide technology.

The restaurant Bazaar by José Andrés (Los Angeles, CA, USA).

In Bazaar Jose Andreas mussels marinated in vinegar with the aroma of allspice and served in a tin, giving the traditional Spanish marinated seafood.

Manresa restaurant (Los Gatos, CA, USA).

Chef David ICANN repeated the famous egg from Parisian restaurant Arpège L: egg yolk is cooked in vinegar from Jerez, cream and maple syrup. ICANN makes his touch: he adds Tasmanian pepper.

The restaurant Aronia de Takazawa (Tokyo, Japan).

The restaurant by Yoshiaki takazawa the two tables, but visitors are served artistically sophisticated dishes: the yellowtail bite is served with mountain vegetables, edible Lily bulbs and seasoning, chilled so (-200 °C), it looks like snow and melts if to touch her.

The Restaurant Nihonryori Ryugin (Tokyo, Japan).

Among the delicious dishes of chef Seiji Yamamoto is and roast snow crab (which are specially imported from the area of Tajima), sea-ear, 10 hours preparing for a couple, milt and Fugue in ginger Dashi-broth. Along with the dish is served and a drawing, which shows the whole process of cooking.