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FoodTy [food-tee]: Alain Passard artwork on a plate
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FoodTy [food-tee]: Tomato gazpacho with celery ice cream
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FoodTy [food-tee]: Thin tomato tarte with parmeggiano reggiano and a tomato reduction
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FoodTy [food-tee]: 2011 Clos Lalfert
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FoodTy [food-tee]: Vegetable ravioli infused in a tomato, cabbage and celery consommé
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FoodTy [food-tee]: Ratatouille
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FoodTy [food-tee]: Ratatouille
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FoodTy [food-tee]: Sweet onion gratin, parmigiano reggiano and walnuts
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FoodTy [food-tee]: Turbot
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FoodTy [food-tee]: Pumpkin and sage velouté
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FoodTy [food-tee]: Pumpkin and sage velouté
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FoodTy [food-tee]: Potatoes, sauce and cabbage
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FoodTy [food-tee]: Beetroot tartare with quail egg yolk, whipped cream with sherry vinegar and potato wafers
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FoodTy [food-tee]: Harlequin Flower & vegetable sausages, semolina with argan oil
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FoodTy [food-tee]: Wilted spinach, brown butter, carrots and quince with candied lemon and sesame oil
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FoodTy [food-tee]: Profiterole with sage, thyme, rosemary ice cream and caramel sauce
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FoodTy [food-tee]: Profiterole with sage, thyme, rosemary ice cream and caramel sauce
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FoodTy [food-tee]: Mignardises: apple tarte, tomato caramel, macarons and nougats
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FoodTy [food-tee]: Mignardises: apple tarte, tomato caramel, macarons and nougats
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FoodTy [food-tee]: Dark chocolate mille feuille
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FoodTy [food-tee]: Dark chocolate mille feuille
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FoodTy [food-tee]: Hay smoked crème caramel
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FoodTy [food-tee]: Tomato juice