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Instagram Public Photos with #chefsalert

Grass fed | anguspure | flat iron | roasted heirloom tomatoes | chimichurri.

2 weeks ago comment 19 star 1,562

Raspberry | pear | pannacotta | earl grey gelato | coulis | tuile

3 weeks ago comment 10 star 1,315

Pistachio cherry p-b

10 hours ago comment 28 star 2,329

The noble pigeon is amongst my favourite things to cook. once you’ve worked out that it’s best served warm with quite minimal cooking you’re off. and treated with a bit of love the depth of flavour you can extract from each bit of this little bird is simply extraordinary.
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the pithivier of pigeon is my aspirational dish. it’s the dish i want to keep coming back to.. to try to perfect. i’m a very long way off that goal right now but eating the trials is heaven.
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notes from today: pastry bottom soggy, pigeon the tiniest bit under (it looks very rare in the photo but wasn’t noticeably undercooked to eat oddly), want lobe of foie not paté... _____________________________________________________
pigeon pithivier (breast, farce from confit wings, liver & heart, paté foie gras, kale, puff pastry), jus from pigeon bones, borage, pea flower, confit wing, pickled radish, kale oil
#amsterdam #homecooking #french #food _____________________________________________________
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Yesterday comment 26 star 1,909