#Michelin Instagram Photos & Videos

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  • Landes Chicken “Hunter Style” with Cep Mushroom, Smoked Alsace Bacon and Lemon Thyme. Served with Albufera Sauce and shaved White Truffle by Chef Alex Dilling @adills1 at Restaurant The Greenhouse Mayfair @greenhousemayfair. Our CEO Justine Murphy @mymuybueno will be eating here tonight and will be sharing her experience on our story, tune in. #mymuybuenochefs #mymuybueno #eatlivelearn
  • Landes Chicken “Hunter Style” with Cep Mushroom, Smoked Alsace Bacon and Lemon Thyme. Served with Albufera Sauce and shaved White Truffle by Chef Alex Dilling @adills1 at Restaurant The Greenhouse Mayfair @greenhousemayfair. Our CEO Justine Murphy @mymuybueno will be eating here tonight and will be sharing her experience on our story, tune in. #mymuybuenochefs #mymuybueno #eatlivelearn
  • 4,495 8 16 November, 2019
  • | Morgan Ranch Nebraska Tenderloin, Pumpkin,  Nashi Pear, Teriyaki Jus |
By Head-Chef @christian.sturm.willms
📸 By ???
📍Restaurant/Location: @yunicobonn ⭐️
Do you like #finedining? Follow ⤵️
••••••••••••••••••••••••••••••
🌍Follow  @culinaireinspiratie
🔥Follow  @dutchcuisine 🇳🇱
••••••••••••••••••••••••••••••
📷 All rights and credits reserved to the respective owner(s)
  • | Morgan Ranch Nebraska Tenderloin, Pumpkin, Nashi Pear, Teriyaki Jus |
    By Head-Chef @christian.sturm.willms
    📸 By ???
    📍Restaurant/Location: @yunicobonn ⭐️
    Do you like #finedining ? Follow ⤵️
    ••••••••••••••••••••••••••••••
    🌍Follow @culinaireinspiratie
    🔥Follow @dutchcuisine 🇳🇱
    ••••••••••••••••••••••••••••••
    📷 All rights and credits reserved to the respective owner(s)
  • 1,388 12 3 hours ago
  • | Black Forest |
By Pastry-Chef @kevin_ossiano for Head-Chef @gregoire.ossiano
📸 By ???
📍Restaurant/Location: @ossianodubai
Do you like #finedining? Follow ⤵️
••••••••••••••••••••••••••••••
🌍Follow  @culinaireinspiratie
🔥Follow  @dutchcuisine 🇳🇱
••••••••••••••••••••••••••••••
📷 All rights and credits reserved to the respective owner(s)
  • | Black Forest |
    By Pastry-Chef @kevin_ossiano for Head-Chef @gregoire.ossiano
    📸 By ???
    📍Restaurant/Location: @ossianodubai
    Do you like #finedining ? Follow ⤵️
    ••••••••••••••••••••••••••••••
    🌍Follow @culinaireinspiratie
    🔥Follow @dutchcuisine 🇳🇱
    ••••••••••••••••••••••••••••••
    📷 All rights and credits reserved to the respective owner(s)
  • 2,319 17 20 hours ago

Latest Instagram Posts

  • reboot 🤖
  • reboot 🤖
  • 1 1 1 minute ago
  • ✨
🍴Terrina de foie i poma caramelitzada amb gelat fumat 📍 Ca Na Joana

  • 🍴Terrina de foie i poma caramelitzada amb gelat fumat 📍 Ca Na Joana
  • 2 1 7 minutes ago
  • A quick visit to @atelier.dipneuste to discuss some ideas and wandering around his studio.
  • A quick visit to @atelier.dipneuste to discuss some ideas and wandering around his studio.
  • 8 1 20 minutes ago
  • It’s not my IG unless there’s some #finedining sprinkled in between my travel pics 😄
Blood sausage bread with salted butter, a series of regional flavours, spiced wild boar with purple carrots and pineapple, curried reinanke fillet with pickled watermelon and fennel, venison steak with venison and jus, braised artichokes and porcini mushroom, cheese from the cheese cart selected by the cheese man, buckwheat souffle with fig and gooseberries, truffles to finish off the meal #steirereck #vienna #michelin #foodie
  • It’s not my IG unless there’s some #finedining sprinkled in between my travel pics 😄
    Blood sausage bread with salted butter, a series of regional flavours, spiced wild boar with purple carrots and pineapple, curried reinanke fillet with pickled watermelon and fennel, venison steak with venison and jus, braised artichokes and porcini mushroom, cheese from the cheese cart selected by the cheese man, buckwheat souffle with fig and gooseberries, truffles to finish off the meal #steirereck #vienna #michelin #foodie
  • 2 0 21 minutes ago
  • This is when you know it was a good trip
  • This is when you know it was a good trip
  • 207 8 28 minutes ago
  • With his Michelin-starred and James Beard-nominated stints from Manresa to Ubuntu to Rustic Canyon, Chef Jeremy Fox has been one of of California's,  if not the country's,  top-shelf culinarians. His vegetable-focused cookbook, simply titled "On Vegetables", was one of last year's most buzzed about cookbooks. So it wasn't surprising that LA Times food critic Bill Addison called his newly-opened Birdie  G's (named after his daughter and grandmother), on a desolate stretch of Santa Monica inside a sturdy former celery packing warehouse, as LA's "hottest restaurant of the year." Fox pays homage to his version of comfort food at Birdie G's refracted through the lens of his Jewish family, Ohio midwestern upbringing, and California sensibilities. The Hangtown Brei, a delicious play on the California Gold Rush originated Hangtown Fry, and the Jewish staple matzoh brei, was indelible.  Firmly comforting matzo supported billowy scrambled eggs cooked in schmaltz, then crowned with gloriously smoky wood-grilled pork belly, crisply fried Pacific  oysters, with the whole production number doused in breathtakingly decadent hollandaise sauce. It was a dish that was both rib-sticking and heartfelt. A side dish of country club greens, inspired by a dish at a Ohio country club near where his family lived, demonstrated Chef Fox's mastery of vegetables: escarole and swiss chard simmered to languid perfection was studded by pickled chilis (which gave the palate a nicely tingly sensation after every forkful) and covered with provolone cheese and  breadcrumbs, the textures and tastes - crisp, soft, earthy, tart, tangy- harmoniously intermingling. #BirdieGs #ChefJeremyFox #comfortfood #LosAngeles #newAmericancooking #bestnewrestaurant #destinationdining #Michelin #JamesBeard
  • With his Michelin-starred and James Beard-nominated stints from Manresa to Ubuntu to Rustic Canyon, Chef Jeremy Fox has been one of of California's, if not the country's, top-shelf culinarians. His vegetable-focused cookbook, simply titled "On Vegetables", was one of last year's most buzzed about cookbooks. So it wasn't surprising that LA Times food critic Bill Addison called his newly-opened Birdie G's (named after his daughter and grandmother), on a desolate stretch of Santa Monica inside a sturdy former celery packing warehouse, as LA's "hottest restaurant of the year." Fox pays homage to his version of comfort food at Birdie G's refracted through the lens of his Jewish family, Ohio midwestern upbringing, and California sensibilities. The Hangtown Brei, a delicious play on the California Gold Rush originated Hangtown Fry, and the Jewish staple matzoh brei, was indelible. Firmly comforting matzo supported billowy scrambled eggs cooked in schmaltz, then crowned with gloriously smoky wood-grilled pork belly, crisply fried Pacific oysters, with the whole production number doused in breathtakingly decadent hollandaise sauce. It was a dish that was both rib-sticking and heartfelt. A side dish of country club greens, inspired by a dish at a Ohio country club near where his family lived, demonstrated Chef Fox's mastery of vegetables: escarole and swiss chard simmered to languid perfection was studded by pickled chilis (which gave the palate a nicely tingly sensation after every forkful) and covered with provolone cheese and breadcrumbs, the textures and tastes - crisp, soft, earthy, tart, tangy- harmoniously intermingling. #BirdieGs #ChefJeremyFox #comfortfood #LosAngeles #newAmericancooking #bestnewrestaurant #destinationdining #Michelin #JamesBeard
  • 7 0 34 minutes ago
  • This was too good not to share from @four_magazine:⠀
⠀
Merlin Labron-Johnson’s Smoked Beetroot Tartare, Cultured Cream and Amaranth⠀
This dish gives a peek into the farm-to-table fare that Michlelin-starred Labron-Johnson will be serving at his new restaurant Osip in Bruton.⠀
⠀
Serves 4⠀
Ingredients⠀
•2 large beetroot⠀
•3tbsp beetroot ketchup⠀
•120g cultured cream⠀
•1L beetroot juice⠀
•100ml red wine vinegar⠀
•1 tbsp chopped red onion⠀
•1 bunch amaranth leaves⠀
⠀
Method⠀
•Preheat the oven to 220 degrees.⠀
•Season the beetroots with salt and olive oil and wrap them in foil.⠀
•Roast the beetroots in the oven for 1 to 1.5 hours or until tender when pierced with a knife.⠀
•Leave to cool in the foil for 20 minutes before using a cloth to rub off the skin.⠀
•Gently smoke the cooled beetroots using organic hay in a BBQ or rationale oven.⠀
•While the beetroots are smoking, put the beetroot juice and vinegar in a saucepan and boil until reduced to a loose syrup.⠀
•Pass the syrup through a sieve and leave to cool – it should thicken a little more as it cools.⠀
•Finely chop the beetroot and season with the beetroot ketchup, red onion, salt and pepper.⠀
•Plate in a ring mould, and place a spoonful of cultured cream in the middle. Finish with a small spoonful of the beetroot juice in the middle of the cream.⠀
•Lightly dress the amaranth leaves with oil and vinegar and place over the beetroot.⠀
•Serve with toast or flatbreads.⠀
Shared from: @four_magazine and @osiprestaurant
  • This was too good not to share from @four_magazine:⠀

    Merlin Labron-Johnson’s Smoked Beetroot Tartare, Cultured Cream and Amaranth⠀
    This dish gives a peek into the farm-to-table fare that Michlelin-starred Labron-Johnson will be serving at his new restaurant Osip in Bruton.⠀

    Serves 4⠀
    Ingredients⠀
    •2 large beetroot⠀
    •3tbsp beetroot ketchup⠀
    •120g cultured cream⠀
    •1L beetroot juice⠀
    •100ml red wine vinegar⠀
    •1 tbsp chopped red onion⠀
    •1 bunch amaranth leaves⠀

    Method⠀
    •Preheat the oven to 220 degrees.⠀
    •Season the beetroots with salt and olive oil and wrap them in foil.⠀
    •Roast the beetroots in the oven for 1 to 1.5 hours or until tender when pierced with a knife.⠀
    •Leave to cool in the foil for 20 minutes before using a cloth to rub off the skin.⠀
    •Gently smoke the cooled beetroots using organic hay in a BBQ or rationale oven.⠀
    •While the beetroots are smoking, put the beetroot juice and vinegar in a saucepan and boil until reduced to a loose syrup.⠀
    •Pass the syrup through a sieve and leave to cool – it should thicken a little more as it cools.⠀
    •Finely chop the beetroot and season with the beetroot ketchup, red onion, salt and pepper.⠀
    •Plate in a ring mould, and place a spoonful of cultured cream in the middle. Finish with a small spoonful of the beetroot juice in the middle of the cream.⠀
    •Lightly dress the amaranth leaves with oil and vinegar and place over the beetroot.⠀
    •Serve with toast or flatbreads.⠀
    Shared from: @four_magazine and @osiprestaurant
  • 7 2 48 minutes ago
  • Stunning food @lima_london 💜💜💜
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🌸DUCK CRUDO 
Cactus cream, pisco macerated elderberries
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. 🌸.TUNA CHIFA CEVICHE 
Crispy wontons, ginger 
and xo sauce
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🌸.BRAISED OCTOPUS 
Botija olives, yellow quinoa
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🌸18 HOUR BRAISED SUCKLING PIG 
Huacatay and cuzco corn
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🌸TUNA & QUINOA NIGIRI
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🌸PRAWN TOSTADA
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#michelin #limalondon #beautifulfood
  • Stunning food @lima_london 💜💜💜
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    🌸DUCK CRUDO
    Cactus cream, pisco macerated elderberries
    .
    . 🌸.TUNA CHIFA CEVICHE
    Crispy wontons, ginger
    and xo sauce
    .
    .
    .
    🌸.BRAISED OCTOPUS
    Botija olives, yellow quinoa
    .
    .
    🌸18 HOUR BRAISED SUCKLING PIG
    Huacatay and cuzco corn
    .
    .
    .
    🌸TUNA & QUINOA NIGIRI
    .
    .
    .
    🌸PRAWN TOSTADA
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    .
    .
    .
    . .
    .
    .
    .
    #michelin #limalondon #beautifulfood
  • 1 0 48 minutes ago